Ghosh Mughalai
by Kathleen Morrison
SERVINGS
1 recipe scale / convert
INGREDIENTS
1-1/8 lb. mutton, cubed
1/4 cup ghee
2 lg. onions, sliced
3 sm. cloves garlic, peeled and flaked but kept whole
1 tbsp. poppy seeds
1 tbsp. cumin seeds
8 flakes garlic
1 piece ginger
1/2 tsp. turmeric
2 tsp. coriander seeds
1 tsp. chili powder
Salt, to taste
INSTRUCTIONS
Fry onions until golden yellow in boiling ghee. Now add ground masala and salt and fry until ghee surfaces to the top, adding a little water as need in order to fry it to deep-golden brown. Now put in meat, green chilies and garlic flakes. Fry for 3 to 4 minutes. Now add 2-1/2 cups of hot water. Cover and simmer until meat is cooked. Sprinkle garam masala on top and remove from fire. Serve it hot with nan or parathas.
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