Mutton Karhai

1: Pressure cook the first 7 ingredients for 10 minutes to ensure the meat is cooked and any smell is gone. Alternatively, boil if you do not have a pressure cooker.

2: Drain and remove the masala, ginger, and garlic. Keep 1 cup of the broth for the karhai.

3: In a large wok, heat the oil and add the ginger and garlic paste. Fry till fragrant.

4: Add the meat to the wok and fry for a few minutes.

5: Incorporate all the spices, cut-up green chilies, and cilantro into the mixture.

6: Add the blended tomatoes, yogurt, and reserved broth. Mix well.

7: Cook uncovered until the water evaporates and holes start forming in the masala.

8: Once the oil has seeped up through the holes, the masala is cooked. Check and adjust seasoning as necessary.

9: Remove from heat and sprinkle garam masala and kasuri methi on top.

10: Garnish with sliced ginger, cilantro, and deseeded green chilies. Enjoy!