Mutton Jalfarezi

2 lbs. (900grams) of mutton or lamb (diced)
1/2tsp of turmeric powder
6tbsp of curry sauce
9 tbsp of cooking oil

Remaining Ingredients

2.5 large Onions (finely chopped)
2 Red Chillies (Thinly sliced)
2 Green Chillies (Thinly sliced)
3 Tomatoes (thickly sliced)
A bunch of Fresh Coriander (chopped)
Salt to Taste
3 tsp Red chilli powder (or to taste)
2 tsp Garam masala powder
2 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tbsp of Ground Coriander
1.5 tsp Garlic Paste
1.5 of Ginger Paste
4 tbsp Tomato Puree
1 cup (125 ml) Curry Sauce
Clarified Butter (Ghee) or Cooking Oil (as needed)

Directions for Pre-Cooking Meat:

Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for
5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for
20-30 minutes (or until lamb is tender and done.) Once cooked drain off the sediment.

Directions for Pre-Cooking Meat:

Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the half onion, half of the garlic & ginge, and
a pinch of salt and cook this in cooking oil over over a medium heat until it is dark brown. Add this to the other fried onions.

Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder, cumin, fenugreek, grond corinder and tomato puree. Cook for approximately 3 minutes very gently.

Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is throughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated throughly and has absorbed the flavor from the spices. Skim off any excess oil.

Season to taste and add in the chopped coriander leaves and red or green chillies.