Christmas Muglai Mutton

Ingredients

Main ingredients

• 4 Pound Lamb or mutton leg,, boneless, or 5-1/2 lb. with bone. Cut off any white fat and cut into
• 3-5 Onions, sliced longitudinally, approx. 6 cups, packed gently
• 1/2-2/3 Cup Oil
• 3 T. Ghee
• 1 Cup Yoghurt
• 1 Cup Sour Cream, or substitute more Yoghurt if you want the dish to be lighter

Plate 1: wet spices

• 12 Pieces Garlic cloves, chopped
• 1-1/2 T. Ginger, sliced thinly and chopped

Plate 2: whole spices

• 2-1/2 t. Peppercorns
• 8 Inch Cinnamon Stick, total, broken longitudinally and 1 inch long pieces
• 2-3 Chllies, dried, whole
• 3/4 t. Cloves, whole

Plate 3: powdered spices

• 3-1/2 t. Nutmeg, powdered
• 1-1/2 t. Mace, powdered (If you don't have it, substitued with an equal quantity of additional Nutmeg)
• 1 T. Cumin, powdered
• 1/2 T. Coriander, powdered
• 4 t. Salt

Steps

1. Prepare all ingredients first, including spices on three different small plates.
2. Fry the onions in 1/2 or more of the oil until they are translucent.
3. Add Plate 1, with the wet spices, and continue frying until the onions are fragrant and brownish but not crisp.
4. Remove all of the cooked ingredients with a spatula and set them aside, but leave as much oil as possible in the pan.
5. Add Plate 2, with the whole spices, and fry them on medium for a few minutes.
6. Turn the heat as high as possible. Add oil if needed. When hot, add the mutton in two or three batches and brown it well.
7. As each piece is browned, put it aside, and add more raw meat.
8. Return all of the mutton to the pan, add the Ghee, and heat it all on medium, then add Plate 3, with the powdered spices, and fry lightly.
9. Add the Onion mixture back in, and heat everything up again.
10. Add Sour Cream and Yoghurt. Heat to simmer.
11. Cover and cook gently for 45 minutes.
12. Taste and add more Salt and Powdered Chillies, if needed.