Very Simple Mutton Fry (TM)

This goes out to all the people who live alone, away from India, and feel like having some tasty mutton, but dont have the time to make hirva vatap and god-knows-what-else is required for cooking mutton the traditional way.

Ingredients

• 1/2 kg mutton (or 1 pound in the US) preferably with some bones
• 1 Medium-large onion (Diced VERY finely - Please... you got to put in SOME effort!)
• 1.5 TABLEspoon Ginger-garlic paste
• 1 stick of cinnamon
• 4 cloves
• 12-14 peppercorns (crushed)
• 3 pods cardamom (elaichi/velchi)
• 2 teaspoons crushed red chilli (I put in 4.. whatever suits you. 2 should be good.)
• 1-2 TABLEspoons HIGH fat yogurt
• 1-2 tsp Garam masala or corriander powder
• Some fresh Corriander, chopped

Procedure

• Take a deeeep non-stick pan, or else, just take any non-stick utensil in your sink which is clean.

Fry the onions!

• Heat oil, and fry onions until they are BROWN on the sides. (Tip: Staring at them to make them brown faster does not work.)
• Now, imagine one onion piece. It should be half dark brown (fried) on the sides and the center should be some other color. (I'm making this up. Just fry them until they are brown. This is what gives the deep brown color to the finished dish)
• AHHH... The onions have been fried..... I pat myself on the back at this stage.

Add everything!

• Make sure the oil is hot at this stage (ok.. thats a dumb tip).
• Now add ALL the spices, put in the ginger-garlic paste, and fry for a minute more.
• Now add the mutton, add a small quantity of water (3-4 tbsp - to ensure that things don't dry out) and fry some more. Make sure the mutton is well browned.
• Add salt to taste.

Meditate for 1 hr - wake up - Meditate for 1/2 hour

• Now, add enough water to cover all pieces and then some more, cover and walk away.
• Come back after 1 hour.
• Add a bit more water. Dissolve 1-2 tablespoon yogurt in some water, and then add it. Walk away.
• After 1/2 hour, (More or less, depending on how much your mutton-wallah loves you), the mutton should be cooked.
• Take away the cover, and cook on high flame until the mutton and gray start splattering a bit (because the water has all evaporated, and you're left with thick gravy and oil).

Finishing touches and Mutton-fry bliss!

• Now, add the garam masala OR corriander powder, and fry for 1/2 minute more.
• Eat after 5 minutes, garnished with finely chopped corriander leaves.

Conclusion and proof-of-the-pudding

I had this today, and believe me that it turns out really tasty for the amount of effort you put in. Will try to post a picture next time, got greedy this time and ate the whole damn pound of mutton.