1/2 kilo mutton
4-5 bay leaves (tej pata)
3-4 cloves (Laung)
2-3 one inch sticks of cinnamon (dalchini)
2 black cardamom (badi elaichi)
2-3 peppercorns
1/2 teaspoon shahi jeera
1 1/2 teaspoon ginger garlic paste
1 teaspoon red chili powder
3-4 Kashmiri chillies (any other dried red chilli will do)
Ghee (clarified butter)
Salt to taste
1 teaspoon garam masala
3 tablespoons browned onion paste (sauté onions till brown and make into a paste)
Coriander and cream for garnishing (optional)
In a thick bottomed pan heat about 5-6 heaped tablespoons of ghee and cook the mutton for 4-5 minutes, constantly stirring.
Then add the whole spices and chillies along with the ginger garlic paste and sauté for 2 minutes.
Add the salty, chilli powder and onion paste with very little water and cover and cook for 10 minutes.
Turn of the flame and stir in the garam masala powder.
Garnish with finely chopped coriander and cream and serve with hot roti/naan.
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