Mutton Curry

250 g mutton, cut into 1 - ch size pieces
2 tablespoon oil
1 bay leaf
3 small cardamom
3 badi elaichi
5 cloves
2 onion, chopped
2 tablespoon ginger - garlic paste ( fresh & homemade )
1 teaspoon Kashmiri red chilli powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder
50 ml tomato puree
125 ml water
3/4 teaspoon salt ( or to taste )
1 teaspoon coriander leaves

For brown onion paste:

Heat 1 tablespoon oil in a frying pan. Add chopped onions and fry till golden brown. Allow to cool for 15 minutes. Make a smooth paste in a mixer.

For Mutton Curry:

In a wide pan / kadai, heat 1 tablespoon oil. Add bay leaf, cardamom, badi elaichi and cloves. Fry on a low heat for 3 - 4 minutes or until fragrant and color changes.

Add ginger - garlic paste and saute for 3 - 4 minutes or till raw smell goes.

Add diluted spice powder solution ( Kashmiri red chilli powder, turmeric powder and coriander ) and brown onion paste. Mix well and saute for 5 minutes on a low heat.

Add tomato puree, wash and cleaned mutton pieces, 125 ml water and salt to taste ( or 3/4 teaspoon ). Mix all the ingredients well,

Cover with a lid and cook on a low heat for 45 minutes or till done / gravy thickens. Stir occasionally.

Sprinkle chopped coriander leaves and serve with Indian breads and rice.