Mutton Do-Pyaaza

Method

Into hot ghee, add in the ginger, garlic, diced shallots and dried red chillies, saute for 5-7 minutes.

Season with a tsp of salt, and add in the boiled onion paste and fry the base for 3-4 minutes.

Next, add in the turmeric powder, red chilli powder, coriander powder and salt.

Adding small quantities of water intermittently, bhuno the masala for 12-15 minutes or till the ghee begins to separate from the spices.

Add the mutton pieces, mix well and fry the mutton for 15-20 minutes. 

Pour in 2 cups of water, cover and cook on a low flame for 1 hour or till the mutton pieces are tender.

Add the blanched cauliflower florets. Gently stir into the gravy. Cook uncovered for 5-7 minutes, on a low flame.

Sprinkle over a tsp of simple garam masala made by dry roasting and grinding together cloves, cinnamon, black cardamom, green cardamom and black pepper. Mix well.

Garnish with fresh coriander and serve hot.