NIZAMI MUTTON MASALA

Prepare Fried Onions

2. In a deep pan or kadhai, heat a sufficient amount of oil over medium heat.
3. Once the oil is hot, add sliced onions to the oil. Stir occasionally to ensure even cooking.
4. Fry the onions until they turn golden brown and crispy. This may take about 10-15 minutes. Be careful not to burn them.
5. Once done, remove the fried onions using a slotted spoon and place them on a plate lined with paper towels. This will help absorb excess oil. Allow them to cool completely.

Marinate the Lamb

2. In a large mixing bowl, combine the lamb or mutton pieces with yogurt, salt, chilli powder, coriander powder, cumin powder, garam masala , turmeric, and chopped herbs.
3. Incorporate the cooled fried onions and ghee into the marinade mixture.
4. Use your hands or a spoon to mix all the ingredients well, ensuring that every piece of lamb is evenly coated with the marinade.
5. Cover the bowl with plastic wrap or a lid and let it marinate for at least one hour at room temperature or refrigerate for several hours or overnight for enhanced flavor.

Cook the Meat

2. In a heavy-bottomed pot or pan, heat a oil over medium heat.
3. Once the oil is hot, add whole spices like cloves, green cardamoms, and cinnamon stick to the oil. Fry them for about 30 seconds or until they are fragrant.
4. Carefully add the marinated lamb or mutton to the pot. Stir well to combine with the spices.
5. Increase the heat to high and cook the lamb for about 4-5 minutes, stirring occasionally. This step helps to sear the meat and lock in the flavors.
7. Add water to the pot, ensuring the lamb or mutton is partially submerged.
8. Cover the pot with a lid and reduce the heat to low. Allow the meat to cook until it is about 80% tender, which may take approximately 30-40 minutes. Stir occasionally and check the tenderness of the meat.
9. If the mixture becomes too dry, add more water as necessary to prevent sticking.

Prepare the Paste

2. In a blender, combine coconut slices, garlic cloves, ginger, cashews, almonds, and some fried onions.
3. Blend until you have a fine paste. Add a little water if needed to facilitate blending.
4. Once the lamb or mutton is tender, add the prepared paste to the pot.
5. Mix the paste into the lamb or mutton mixture thoroughly, ensuring it is evenly distributed.
6. Continue cooking on medium heat for about 10-12 minutes or until the gravy thickens and the oil begins to separate from the masala. Stir occasionally during this process.

Serve

2. Check the seasoning of the dish. Adjust salt or spices as needed.
3. Once cooked, garnish with chopped coriander leaves, sliced green chillies, and a squeeze of fresh lemon juice for added flavor.
4. Transfer the Nizami Mutton Masala to a serving dish.
5. Serve hot with naan, paratha, or rice, and enjoy your delicious, flavorful meal!