Bhuna Gosht

For a hard core non vegetarian , Mutton is the meat of choice. Whatever way you serve it , the dish just rises above itself just with the juices from Lamb or Goat. This is a semi thick gravy , you can choose to serve it a little dry as well.

1/2kg mutton
4 tbsp oil
1tsp each
2 med onions grated
1/4 tsp each hing , nutmeg powder
1 teacup tomato puree
1 1/2 chilli powder
1 tsp salt
1 tsp garam masala
1/2 tsp haldi powder
1 cup thick curds
1 tbsp chopped green chillies/ coriander
Wash and drain mutton pieces . In a non stick pan heat oil. Lightly fry garlic & ginger . Add in the onions & fry to golden brown colour. Transfer this into an ( preferably iron ) kadai. Add the mutton pieces till opaque. Mix in the hing and nutmeg powder. Add the dry masalas and mix well. Now put in the tomato puree and cook till the oil separates.
Add the beaten curds , green chillies, coriander leaves and fry till dry. At this point either cook in the kadai with 2 cups water , or transfer to a pressure cooker and give 4-5 whistles. The iron kadai gives the meat a lovely dark brown colour.