Bhuna Ghost

Bhuna Ghost

1 kg Lean shoulder of lamb, cubed

1 cup yogurt
1 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp corriander powder
salt, Oil

4 bay leaves, 4 cloves, 4 cardamom, elaichi, pepper, cinnammon

7-8 onions, finely chopped
25 gm ginger, 25 gm garlic, both chopped
5-6 tomatoes, chopped
8 green chillies, chopped
1 tsp garam masala pdr
Corriander leaves, for garnishing

Marinate the lamb with yogurt, chilli powder, turmeric pdr, cumin pdr, corriander pdr and salt. Keep aside for 15-30 minutes. Cook for 3 whistles.

Heat oil in a kadai. Add bay leaves, cloves and cardamom and stir for half minute. Add the onions and fry till golden brown. Add ginger-garlic and stir until light brown. Add the mutton and keep stirring for about 10 minutes or until the lamb is cooked and tender. Add tomatoes and green chillies, and stir-fry for 5 minutes or till the oil floats on top. Sprinkle garam masala powder and salt to taste and cook for two minutes.

Garnish with corriander leaves, ginger juliennes and slit green-chillies. 

Serve with chapaties or parathas and home-made mint chutney.