bakri Idd Special-Mutton Stew

Mutton Stew...
Recipe By:
Pakistani Master Chef Jumanabhen Moizbhai Jodiawala.

Ingredients:
Oil ½ Cup Pyaz (Onion) Sliced 3-4 large 
Mutton 1/2 Kg 
Lehsan (Garlic) Chopped 1 Tbs 
Adrak (Ginger) Chopped 1 Tbs 
Sabit Lal Mirch (Red Chili Whole) 
4-6 Badi Elaichi (Black Cardamom) 
1-2 Daar Chini (Cinnamon) 
2 Sticks Kali Mirch (Black Pepper) 
8-10 Zeera (Cumin Seeds) 
½ Tsp Tez Paat (Bay Leaf) 
1 Laung (Cloves) 
6-8 Lal Mirch (Red Chili) Crushed 
1 & ½ Tsp Or To Taste Namak (Salt) 
1 Tsp Or To Taste Dhania Powder (Coriander Powder) 
1 Tsp Haldee (Turmeric) 
½ Tsp Tamatar (Tomatoes) 
Chopped 2-3 Pani (Water) 
2 Cups Dahi (Yogurt) 
½ Cup Garam Masala Powder (Whole Spice Powder) 
½ Tsp Hari Mirch (Green Chilies) 
1-2 Chopped Adrak (Ginger) 
Julienne 1 Tbs

Directions:
Heat oil in a pot and add onion and fry them until light brown on low flame.

Add mutton, ginger and garlic and fry for 2-3 minutes.

Add spices from 6-16 and give it a good mix. Add tomatoes and mix well. Tomatoes are added for color.

Add 2 cups of water and mix. Cover and cook until meat is tender on low flame. (You can additional water to tenderize meat)

Add yogurt and cook until water dries and oil separates.

Sprinkle whole spice powder. Garnish with green chilies.