Mutton Lazeez – Mild melt in mouth mutton.

Step 1

Clean and wash the mutton. Cut into clean pieces

Step 2

Dry roast Coriander seeds, green cardamoms, black cumin seeds, cinnamon, clove, mace and make a spice powder

Step 3

Heat ghee in a pressure pan add bayleaf and onions. Saute till they are translucent and, add mutton followed by ginger and garlic.

Step 4

Fry till mutton is well browned and add the prepared spice powder along with red chile powder. Fry for a few seconds and add tomatoes. Add salt.

Step 5

Keep stirring and cooking for about 20 minutes till the tomatoes are well mixed with masala and mutton and ghee starts to surface. This is the most important step of this dish. You need to bhuno the mutton in masalas. Keep sprinkling water if the masalas start to stick to the bottom of the pan.

Step 6

Add about a glass of warm water to the pressure pan and close the lid. After one whistle, cook for about 20 minutes (that should be enough for the mutton to tender. Open the pressure pan only after the pressure drops.

Step 7

After the pressure drops, keep the pressure pan again on the stove and check the mutton for tenderness. If the mutton pieces are too tender, remove them from the curry so they don't break.

Step 8

Mix yoghurt and cream together. Turn up the flame and add the yoghurt and cream mixture to the mutton gravy and keep stirring to avoid splitting of yoghurt. After the gravy thickens, add the mutton pieces back and let them simmer in the gravy for about 5 minutes

Step 9

Serve this Mutton Lazeez with Tandoori Roti and Rice.