Mutton Do Pyaza

Ingredients

• 1kg mutton or goat on the bone, cut into 4cm pieces, or lamb shoulder
• 4 tbsp ghee
• 1 black cardamom pod
• 4 green cardamom pods
• 4 cloves
• 5cm cinnamon stick
• 2 bay leaves
• 3 onions, finely sliced
• 1 tbsp fresh root ginger and garlic paste
• 200g natural yoghurt, whisked
• 2 tsp Kashmiri chilli powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 1/2 tsp salt
• 2 tomatoes, chopped
• 500ml hot water
• 2 onions, each cut into 8 wedges and the layers separated
• 1 tsp garam masala
• 2 tbsp chopped fresh coriander

Method

1. Heat 3 tbsp of the ghee in a heavy casserole over a medium heat. Add the black and green cardamom, cloves, cinnamon and bay leaves for 30 seconds.

2. Add the sliced onions and cook for 12 to 15 minutes until deep golden brown. Stir in the ginger and garlic paste for 2 minutes.

3. Add the mutton and fry for 10 minutes until sealed. Stir in the yoghurt a spoonful at a time, then add the chilli powder, coriander, cumin, turmeric and salt. Cook for 8 minutes until the oil separates.

4. Add the tomatoes and hot water, bring to a simmer, cover and cook on a low heat for 1 hour 15 minutes until the mutton is tender.

5. Heat the remaining 1 tbsp ghee in a small pan and fry the onion wedges for 4 minutes until lightly browned but still crisp. Stir into the curry with the garam masala and cook for 5 minutes.

6. Scatter over the coriander and serve with naan or rice.