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In a heavy bottomed pot with lid, heat mustard oil till it smokes and immediately turn off the heat.
Wait for about a minute or so to let it cool to medium hot.
Return to the stove and add the cloves, black cardamom and bay leaf. Wait for them to crackle.
Add the sliced onion to the pot and cook on medium till they turn brown.
Once the onions have browned, add the mutton pieces, kashmiri chili, red chili & turmeric powder to the pot and saute uncovered for about 20 mins till you see the sides of mutton getting brown.
Add the minced ginger and garlic to the pot next and saute for another 5-8 mins.
Next, reduce the heat to low, wait for 2 mins and add the yogurt to the pot.
Also add the salt and slowly stir around so that the yogurt combines with spices and coats the mutton pieces.
Saute uncovered for another 2 mins.
Add the water, ghee and grated garlic to the pot next and increase the flame to medium, cover the pot and cook till the mutton is done.
It took me about 40 minutes for the meat to be thoroughly cooked.
If you intend to use a slow cooker, adjust the cooking time, for pressure cooker, it might take 3-4 whistles for cooking through.
Let the curry rest for about 3-4 hours before serving.
Garnish with fresh cilantro and serve hot with flatbreads or steamed rice.
Laal Shak Bhaja
Mustard oil - 3 tbsp
Cloves - 4
Black cardamom - 1
Bay leaf - 1
Sliced onion - 1 cup
Mutton (cut into 1 inch pieces) - 1.5 lb
Garlic cloves, minced - 2
Ginger shoot, minced - 1 inch
Kashmiri red chili powder - 1 tbsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Thick curd/plain yogurt - 1/2 cup
Water - 1/2 cup
Salt to taste
Ghee - 1.5 tbsp
Garlic cloves, grated - 2
Cilantro to garnish
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