Khashir Rezala (Mutton Rezala)

Serves five to six people.

Ingredients:

• Mutton (regular pieces) - 1 kg
• Sliced onions - 2 cups
• Ginger paste - 2 tablespoons
• Garlic paste - 1 tablespoon
• Coriander powder - 1 tablespoon
• Plain yogurt - ½ cup
• Cinnamon - 1 (1" stick)
• Cardamom - 5 to 6
• Cloves - 4 to 5
• Bay leaf - 2
• Whole black pepper - 5 to 6
• Green chili - 7 to 8
• Kewra - 2 tablespoons
• Sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Ghee - 4 to 5 tablespoons
• Fried onions (beresta) - ½ cup
• Salt - as needed
• Oil - 4 to 5 tablespoons

Preparation:

• Cut the mutton into small, regular pieces. Clean and rinse.
• Marinate the mutton with ginger, garlic, coriander, salt and yogurt.
• Set aside for 20 to 25 minutes.

• Heat oil and ghee together in a pan.
• Fry the onions, cinnamon, cardamom, cloves, bay leaves and black pepper.
• As the onions start to turn brown, stir in the marinated mutton.
• Mix thoroughly for 7 to 8 minutes over medium heat.
• Cover and cook over low heat.

• Stir the mutton some more after about 20 minutes.
• Pour in 2 cups of water.
• Cover the pan again and let it simmer over low heat.

• Keep cooking until the meat is soft and tender. If necessary, add more water.
• Garnish with fried onions.
• Mix in the lime juice, sugar and kewra.

• As the gravy starts to thicken, add the green chili.
• Turn off the heat and keep the pan covered.
• Serve hot.