Mutton Rezala

Method

Heat ghee in a heavy-bottomed pot and fry sliced onions until deep golden brown, then remove half and set aside for garnish. Add ginger-garlic paste to the remaining onions and cook for 1 minute until fragrant. Add mutton chunks and sear for 3-4 minutes, stirring occasionally. Whisk yoghurt with green chillies and pour over the meat, then add bay leaves, cardamom, cinnamon, and cloves, stirring well to combine. Reduce heat to low, cover the pot, and braise for 45 minutes until the mutton is tender, stirring occasionally and adding water as needed to maintain a gravy consistency. Season with salt and garam masala, then cook uncovered for a further 10 minutes until the sauce thickens slightly. Garnish with reserved fried onions, coriander, and mint leaves before serving.