Handi mutton

Ingredients

• 1 kg goat meat (mutton), with bones, in medium pieces
• 4 onions, sliced
• 1 whole pod of garlic, peeled
• 2 tbsp ginger paste
• ½ cup curd
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 6 dried red chillies, 2 bay leaves, 6 cloves, 4 cardamoms, 1 black cardamom, 5 cm cinnamon
• 1 tsp garam masala
• ½ cup mustard oil
• Salt to taste

Method

1. Marinate the mutton with the curd, ginger paste, turmeric, chilli powder, coriander powder and salt for at least 1 hour.
2. Heat the mustard oil in a handi until it smokes, then add the whole spices and dried chillies.
3. Add the onions and whole garlic cloves and fry until golden brown.
4. Add the mutton and fry on high heat for 10 minutes, stirring.
5. Cover the handi tightly (traditionally sealed with dough) and cook on very low heat for 1½ hours, shaking the pot now and then, until the meat is tender and coated in a thick masala.
6. Sprinkle garam masala and serve with rice or roti.