Kashmiri Ghanduh Maaz (Mutton with Onions)

Recipe Ingredients: 

• 1 kg/2lbs mutton/goat or lamb, cut into 3 inch pieces, bone in preferred
• 3 TBS kisan canola cooking oil, (mustard oil if you wish to be authentic)
• 2 tsp salt
• 2 C onions, sliced into wedges
• 1/2 C tomatoes/tamatar, diced finely
• 1 TBS garlic/lahsun paste
• 1 TBS ginger/adrak paste
• 1 TBS coriander/dhania, ground
• 2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne)
• 1/2 tsp dry ginger/adrak
• 1/4 tsp turmeric/haldi
• 5 cloves/laung
• 7 green cardamoms/elaichi, bruised with mortar & pestle
• 2 inch piece cassia bark/dalchini
• 1&1/2 tsp cumin/jeera seeds
• 15 black peppercorns/kali mirch, coarsely ground
• 1 cassia leaf/tej patta or 2 small ones

Recipe Method: 

• In a pressure cooker or deep, heavy bottomed skillet or stock pot heat oil with 2 tsp salt for 5 minutes. Add mutton pieces and fry until beginning to brown. Depending on how fresh your mutton is, or whether you're using lamb or beef, this may take 10 to 15 minutes.
• Add onions and tomatoes. Stir well and continue cooking until onions are translucent and tomatoes have softened, about 5-7 minutes. (This is not a browned onion dish.)
• Add 1/2 C water, garlic paste, ginger paste, whole spices, powdered spices, and cassia leaves/tej patta. Stir well and simmer for 5 minutes.
• Add 3 cups water or at least enough so there is water covering the meat mixture if using pressure cooker. Seal up pressure cooker & continue cooking for 5-6 whistles or until meat is to desired tenderness. If using deep skillet or stock pot add enough water so that meat mixture is covered by at least 3 inches. Simmer without lid until meat is of desired tenderness, adding water if necessary. Salt to taste and serve.