Lahori Karahi Mutton

Marinate the mutton pieces with crushed garlic (half tsp) for at least an hour before cooking and set it aside.

Heat oil in a heavy-bottomed wok over medium to high flame.

Add sliced onions and fry until they are golden brown.

Add the marinated pieces of mutton and sauté for 7-8 minutes until lightly golden on all sides.

Add ginger, crushed garlic (half tsp), turmeric, red chilli powder, green cardamoms, black cardamom, cinnamon sticks and bay leaf. Mix well and cook for 3-4 minutes.

Add the chopped tomatoes and tomato puree. Mix well and cook until soft and mushy for 4-5 minutes.

Add kashmiri red chilli powder, mint leaves and green chillies. Mix well until the oil comes onto the surface and leaves the sides.

Add half a cup of water and cook for 8-10 minutes on medium flame.

Add the curd and mix well.

Add coriander powder, cumin powder, and salt. Mix well.

Add 2 cups water and bring the mixture to a boil.

Reduce the heat to low, cover the wok with a lid and cook until the mutton is tender. (approx. 1 hour).

Add kasuri methi and garam masala and mix well. Taste the dish and adjust the seasoning as necessary.

Turn off the flame and let it rest for a few minutes.

Garnish with fresh coriander leaves and ginger juliennes.

Serve hot with rice, roti or naan.