3tbsp. ghee
600ml water
4 bay leaves
1tsp. garam masala
675gms / 11/2lb mutton
Salt to taste

Spices

• 6 cloves
• 2 pieces cinnamon stick
• 6 black peppercorns
• 2 brown cardamoms
• 1tsp. black cumin seeds

Vegetable Mixture

• 4 green cardamoms
• 2tbsp. ghee
• 1 onion (chopped)
• 4tbsp. tomato puree
• 1 cup curd / plain yogurt

Paste

• 1 onion (chopped)
• 6 flakes garlic
• 1tbsp. coriander seeds roasted
• 1tbsp. ginger (crushed)
• 1tsp. red chili powder
• 1/12tsp. turmeric powder

Preperation :

Melt the ghee in a saucepan and cut the meat into 1-inch cubes.
Fry the bay leaf, meat and spices gently for 15 minutes. Transfer to a plate.
For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
Add the water. Cover and simmer for 21/2 hours, or until the meat is tender.
Serve sprinkled with garam masala powder.