YOU’LL BE NEEDING:
1kg mutton pieces (goat’s shoulder portion)
2 tbsp National Dopiaza spice mix (Shan Stew/Dopiaza works too)
4 tbsp Ginger garlic paste
2 cups yogurt (room temp)
1 small super thin sliced onion
3-4 small thick sliced onions
4-5 green chilies
1 tbsp coriander powder
1 tbsp cumin powder
1/2 tbsp turmeric powder
1/2 tsp red chili powder (add more acc to taste)
2 pcs black cardamom
1 pc cinnamon stick 1”
5 black pepper corns
Generous scatter of salt over the meat
In a large cooking pot, add super thin sliced onion and 1.5 cups of oil Sprinkle a tiny bit of salt (browns them slow and even) and fry them at medium heat until light brown.
Add 1/4 cup water to bring heat down, follow with 4 tbsp ginger garlic paste and the meat. Increase heat to high, and cook for a minute, allowing ginger and garlic to kill any smells.
Add 2 tbsp National / Shan Dopiaza masala and additional spices (list above) and fry well, tossing around, for another minute. Salt should be scattered over the meat, slightly more than 1/2 tbsp.
Add 2 cups yogurt (room temp to avoid curdling/lumping) and cook well for about 3-5 minutes.
Add enough water to drown all the meat and bring the stew to a boil.
Next, set on simmering low-moderate heat, cover with a lid and cook while stirring occasionally to avoid burning.
Mutton is to be cooked until it is well done (meat is not chewy, and slides off the bones easily). Time may vary for mutton to tenderize. For me, it took an hour. As water evaporates, add more until meat is done.
Cook until water dries and oil separates. Add green chilies and thick sliced onions and stir fry well until onions soften a little. Add water to make a gravy or curry according to your liking. Adjust salt.
Serve with a garnish of chopped cilantro, if you like.