Sindhi mutton

Ingredients

Fresh mutton:  1 kg

Onions:  3 large (sliced)

Yoghurt:  1/2 cup

Tomatoes:  3 (chopped)

Turmeric powder:  1 tsp.

Red chilli powder: 2 tsps.

Coriander powder: 2 tsps.

Garam masala powder: 1 tsp.

Whole garam masalas: 1 tsp.

Green cardamoms.... 2-3

Garlic crushed: 1 medium size

Ginger crushed: 2 tsp.

Salt: as required

Cooking oil: 5-6 tbsp.

Saffron: few strands

Coriander leaves chopped: small bunch

Green chillies. 1-2 (Chopped)

Half-cut lemon: for garnishing

Preparation

Marinate the mutton with curds, salt, turmeric powder, saffron, coriander powder and chilli powder. Keep aside for an hour.

Heat 3 to 4 tbsp of oil in a non-stick cooking vessel. Add all the whole garam masalas and chopped onions. Cook until the onions become slightly brown. Now add crushed garlic and ginger and cook for an additional minute. Then add the marinated mutton and sauté on full gas for about 10 minutes. Now cover the vessel and allow the mutton to cook on slow gas.

Heat 1 tbsp of cooking oil in a frying pan. Add finely chopped tomatoes and cook until it becomes thick paste. Add this to the mutton.

Heat 1 tbsp of cooking oil in another frying pan. Add chopped one onion and cardamom seeds. Cook until the onion become brown. Grind this into a paste and add this to the mutton. Cook the mutton until it becomes tender.

Garnish the mutton with fresh coriander leaves, green chillies and lemon and serve hot with rice, bread, tandoori roti and Nan.