Mutton Do Pyaza

• Cinnamon

  2 g

• Cloves

  2 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  8 g

• Garam masala

  4 g

• Ginger-garlic paste

  35 g

• Green cardamom

  3 pc

• Mutton

  curry cut, bone-in

  500 g

• Oil

  50 ml

• Onion

  sliced and petalled

  4 pc

• Red chili powder

  6 g

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  3 g

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Method

1. 1Slice half the onions thin and cut the rest into petals.
2. 2Fry the onion petals in hot oil until browned; set aside.
3. 3Add the sliced onions and cook to a soft golden paste.
4. 4Stir in ginger-garlic paste and whole spices.
5. 5Add turmeric, red chilli and coriander powder with chopped tomato.
6. 6Cook until oil separates, then add the mutton and sear.
7. 7Add hot water, cover and cook until the mutton is fork-tender.
8. 8Fold in the reserved onion petals and simmer briefly.
9. 9Finish with garam masala and fresh coriander.