Ingredients

• 750 g - lamb meat
• 100 g - butter
• 5 - medium-sized onions
• 2 - medium-sized tomatoes
• 1 inch piece - ginger
• 1/2 bunch - coriander leaves
• a few sprigs of fresh mint leaves
• 2-3 - green chillies
• 1 cup - fresh curd
• Dry masalas: 6 - green cardamoms
• 1 tsp - jeera
• 2 - black cardamoms (only the seeds)
• 2 - bay leaves
• 3 - cloves
• 1 inch stick - cinnamon
• 1 tsp - kasuri methi powder
• Powder masalas: 1 tbsp - coriander powder
• 1 tsp - turmeric powder
• 1 tsp - garam masala
• 1 tsp - red chilli powder
• salt to taste

How to Make Seyal Kadai Gosht

• Heat butter in a pressure cooker.
• Add green cardamoms, jeera, black cardamom seeds, bay leaves, cloves and cinnamon.
• When the spices stop spluttering add onions and ginger.
• When the masala turns golden brown, add mutton, tomatoes, fresh coriander, powdered masalas and 1/4 cup of hot water.
• Allow it to simmer over low flame for 25-30 mins.
• Keep stirring.
• When the butter separates from the mutton, add 1.25 glass of water and pressure cook it for 20 mins or until the mutton becomes tender and juicy.
• Transfer the mutton gravy to a kadai or frying pan and cook on low flame.
• Beat 1 cup of curd well and add to the mutton.
• Add powder kasuri methi and simmer for 5 mins.
• Garnish with fresh mint leaves.
• Serve hot with roti or lachha parathas and onion rings with mint chutney.