Keraai Gosht (14.02.13)

1 kg mutton cut in cubes
1-2 teaspoons ginger/garlic
1 teaspoon salt
2-3 tablespoons oil
1 medium onion sliced
2 cloves garlic slivered
1 tablespoon each crushed dhunia and jeera seeds
1 tablespoon crushed chillies
2 tablespoons yoghurt
3 red tomatoes skinned and quartered
2 fresh green or red chillies
60g or more butter

Method:
Cook meat cubes in ginger garlic and salt till tender. Sauté onion with slivered garlic in oils and when onions soften add dhunia, jeera and crushed chillies. Braise till aroma arises then add cooked mutton, yoghurt, whole chillies and tomatoes and simmer till tomatoes pureed. Finally add butter and simmer over low heat. Serve garnished with greens, parathas, and tandoori naan go well with this.

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