Punjabi mutton curry (desi meat)

Ingredients

• 1 kg goat meat on the bone, in medium pieces
• 4 large onions, finely sliced
• 2 tbsp ginger paste and 2 tbsp garlic paste
• 3 tomatoes, chopped
• ½ cup curd
• 2 bay leaves, 2 black cardamoms, 4 green cardamoms, 6 cloves, 1 stick cinnamon
• 2 tsp coriander powder, 1½ tsp red chilli powder, ½ tsp turmeric, 1 tsp garam masala
• ½ cup mustard oil or ghee
• Salt to taste and fresh coriander

Method

1. Marinate the meat with curd, half the ginger-garlic paste, turmeric and salt for at least 1 hour.
2. Heat the oil in a heavy pot and add the whole spices. Add onions and fry on medium heat for 20–25 minutes until deep brown.
3. Add the rest of the ginger-garlic paste and fry for 2 minutes, then the coriander and chilli powders with a splash of water.
4. Add the meat and bhuno (stir-fry) on high heat for 15–20 minutes until the oil separates and the meat is browned.
5. Add tomatoes and cook until soft. Add 3 cups hot water, cover and simmer for 1 hour (or pressure-cook for 5–6 whistles) until the meat is tender.
6. Reduce the gravy to the thickness you like, add garam masala and coriander, and serve with tandoori roti or rice.