Gosht Bhuna Masala (Stir Fried Meat in a Mughlai Gravy)

This recipe is inspired by the Mughlai cooking. It is medium spicy and has a rich taste of cashew along with aromatic ginger and garlic, prepared in a onion-tomato gravy.

Ingredients:

For the marinade-

1/2 kilo mutton (goat/lamb),

1/2 cup yogurt,

1 tbsp red chilli paste.

For the masala-

1 onion; finely chopped,

2 tomatoes; finely chopped,

4-5 garlic pods; crushed,

2″ piece ginger; juilliened,

1 tsp jeera (cumin seeds),

1 tsp rai (mustard seeds),

2 dry red chillies; broken into pieces,

1 tsp cumin power,

1 tsp coriander powder,

1 tsp red chilli powder,

2 tbsp cashewnut paste,

Salt to taste,

1 tsp dry fenugreek leaves (kasoori methi),

Oil for frying,

1 green bell pepper; cut into 1″ pieces to garnish (optional).

Method:

In a large bowl, combine yogurt and red chilli paste and whisk until smooth. Add the mutton pieces and coat them well. Let the meat marinate for 30-40 minutes. Then heat some oil in a large deep frying pan and add mustard seeds. When they splutter add cumin seeds, garlic and ginger and fry on low flame for 2 minutes. Then add onion and saute for few minutes. Then add dry red chillies, red chilli powder, ground cumin, ground coriander, mix and fry for 2 minutes. Now add tomatoes and cover and cook until they turn soft and the gravy starts leaving oil. Then add the marinated meat and bhuno (stir-fry) on low-medium heat for 5-6 minutes. Then add some water, mix well and cover and cook for 15 minutes. Then add cashew nut paste, crushed kasoori methi, salt and again cover and cook until meat is tender. Then transfer to serving bowl and garnish with green bell pepper. Serve with hot butter roti, naan, parathas or pilaf/rice.