Lahsooni Gosht ( Hyderabadi recipe )

Ingredients :
Lamb ( gosht )  - 1 kg ,
Bay leaves - 2,
Big cardamom - 2,
Clove - 4,
Cinnamon - 2 small sticks,
Onion - 4 to 5   chopped,

Garlic - 3 and 1/2  tbsp chopped,
Ginger - 1 tbsp chopped,
Green chilli - 2 chopped ,
Corriander pwd - 1 and 1/2 tbsp,
Red chilli pwd - 1tsp,
Turmeric pwd - 1tsp,
Tomato puree - 1 cup,
Garam masala - 1tsp,
Garlic clove - 4 ( whole ),
Water - 3 cups,
Oil -2 tbsp,
Salt to taste.

Method :
Heat 2 tbsp of oil in a deep pan and add bay leaves ,big cardamom and cloves.

Add the chopped onions and stir fry in high heat till the onions are light brown.

Add the chopped ginger, garlic and green chilli.

Cook for 1/2 minute, then add the mutton.

Cook on high heat  for 5 minute till the mutton pieces are seared and its  juices sealed in.

Lower the heat to medium and add the corriander pwd, red chilli pwd, turmeric pwd and salt.

Stir and fry for 2 to 3 minutes so that the powdered spices evenly coat the pieces and the rawness of the spices are gone.
Add 3 cups of water and  raise the heat. 

Let the gravy come to boil and then lower the heat .
Put a lid on and let it simmer for 30 minutes
After 30 minutes the lamb will be 80 % cooked.

Add the tomato puree and let it cook on simmer for 10 to 12 minutes or till the lamb is tender.

Check the tenderness of the lamb and  taste salt too.

After 10 minutes add the garam masala pwd and whole garlic and cover.( I forgot to put garam masala so I added it later on )

Let it simmer for 2 minutes ,then close gas.
Let the lahsooni gosht stay in pan for 5 minute then serve hot.

Enjoy this Hyderabadi dish with bread of your choice.

Since this dish has gravy ,it goes very well with bread too.