Dum Gosht

ingredients:

Mutton, 1 1/2 inch pieces on the bone 800 grams
Yogurt 1 cup
Salt to taste
Red chilli powder 1 1/2 teaspoons
Ghee 1/4 cup
Bay leaf 1
Black cardamom 1
Green cardamoms 5
Cloves 5
Cinnamon 1 inch stick
Onions, grated 2 medium
Garlic, chopped 7-9 cloves
Ginger, chopped 1 1/2 inch piece
Coriander powder 1 tablespoon
Green chillies, chopped 3-4
Turmeric powder 1/2 teaspoon
Dry fenugreek leaves (kasuri methi) 2 tablespoons
Fresh coriander leaves, chopped 3 tablespoons

Method:

Take yogurt in a bowl. Add mutton, salt and one teaspoon of red chilli powder. Mix well and keep aside for an hour.Heat ghee in a pressure cooker. Add bay leaf, black cardamom, green cardamoms, cloves, cinnamon and mace and sauté. When the whole garam masala crackles, add onions and sauté for four to five minutes. Add garlic, ginger, coriander powder, green chillies, remaining red chilli powder and turmeric powder and sauté. Add marinated mutton and mix. Add kasoori methi and coriander leaves. Mix. Add one cup of water. Cover with the lid and cook for two whistles. Lower heat and cook for ten to fifteen minutes. Open the lid when the pressure has fully reduced. Serve hot.