Mutton Kadai

1. Make Kadai Masala:
   Dry roast chilies + coriander seeds (2 min), add cloves, cardamoms, cumin, fennel, cinnamon; roast until aromatic (2-3 min). Cool and grind to fine powder.
2. Start cooking:
   Heat ghee in pan. Sauté black cardamom + onions (4-5 min, until onions are soft). Add lamb; sauté (5-6 min, color changes). Add ginger garlic paste, sauté (1-2 min).
3. Spices:
   Lower heat, add turmeric, half salt, half kadai masala. Add hot water, cover, cook (1 hr)—add water if needed.
4. Tomatoes:
   Add pureed tomatoes, cover, cook until lamb is tender/thick sauce (35-40 min more).
5. Yogurt mix:
   Mix yogurt with 2 tbsp kadai gravy. Stir into lamb, add rest of masala. Mix, add splash of hot water if thick. Simmer covered (3-4 min) till fat traces on top.
6. Finish:
   Taste, adjust salt and add kasuri methi. For more heat, add black pepper/chili flakes.
7. Garnish & Serve:
   Top with green chili, ginger, coriander leaves. Serve with paratha, naan, or tandoori roti.

Source: - indianhealthyrecipes.com