Cook mutton in 4 to 5 cups of water, salt and anise seeds (saunf) till done.
In a pan fry onion till brown.
Blend the onion with a small quantity of water in a blender. In a separate pan take oil and add yogurt, cinnamon, cardamom, cloves. Keep stirring till it boils.
Add the onion paste to the yogurt mixture.
Reduce the volume to half.
Now transfer this yogurt mix to the vessel containing mutton.
Cook for some time and serve hot with rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.