Wash and clean lamb pieces. Drain out water completely.
Heat the oil ( 2 tbsp ) and brown the onions in a heavy saucepan on a medium heat. Allow to cool for 10 - 15 minutes and make a smooth paste in a mixer.
Heat 1 tbsp oil again and add ginger - garlic paste and saute for 2 - 4 minutes until the raw smell disappears. Add brown onion paste and fry for 5 - 7 minutes.
Add bay leaves, cloves, cardamom, crushed peppercorns, red chilli powder, turmeric powder and coriander powder.
Mix all the spice powders well.
Add the cut mutton pieces, salt to taste and stir well.
Pour the yogurt and tomato puree into the mutton, do not add extra water, check for seasoning and continue cooking until the meat is tender and done / gravy thickens / leaves from the sides of the pan / red in colour / fragrant ( approximate cooking time for tender meat 45 minutes and stir occasionally )
When done, garnished with chopped coriander leaves, ginger juliennes (optional) and serve.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.