Mutton Kwasha

Knead mutton with yoghurt and salt; set aside for half an hour.

Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain.

Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side.

Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.

Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces â this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste.

Garnish with dhania, and serve hot.

NOTE: Eat this with hot bulbous luchi â maida (refined flour) puri, made without salt.