practicality

Ingredients:

1 kg stewing mutton, chunked
oil
3 or 4 red onions, finely chopped
150g yoghurt
salt

For the marinade:
150g ginger and garlic puree
150g red chilli puree
400g yoghurt

For the garam masala:
2 or 3 bay leaves
3 or 4 blades mace
5 or 6 green cardamoms
1 cinnamon stick
4 or 5 cloves

For the garnish:
1 tbsp ghee or butter
1 tbsp coriander leaves, chopped

Directions:

Marinate the lamb for 2 hours.

Fry the onion until golden brown.

Add the garam masala and stir-fry for a few seconds.

Add the lamb and saute for 10-12 minutes.

Add water, cook until done.

Stir in yoghurt, season and cook for 2-3 minutes.

Before serving stir in butter and coriander leaves.