Afghani Curry

**rubPzai** · 10-11-2011, 10:01 PM

Ingredients
Mutton ½ kg
Water 1 ½ glass
Yogurt 250 gm
Onion 3
Bay leaves 2
Dry red chilies 8 – 10
Ginger 1 piece
Ghee ¼ cup
Garlic 8 – 10 cloves
Lemon juice 1 tbsp
Kewra 1 tbsp
Salt to taste
Oil ¼ cup

Method
• Cut ½ kg mutton into cubes and boil with 1 ½ glass of water.
• Cut 1 ½ onion into slices, grind together the remaining 1 ½ onion, 1 piece of ginger, 8 – 10 cloves of garlic and a little water.
• Heat ¼ cup oil in a pan, add in sliced onion and fry till golden brown, now add ground onion ginger and garlic paste with 2 bay leaves. Fry well till golden brown.
• Now add boiled mutton with its stock and cook for 8 – 10 minutes.
• Cut 8 – 10 dry chilies into two pieces and add to the curry mixture.
• Add salt to taste, 1 tbsp lemon juice and 1 tbsp Kewra water.
• Cook till oil comes on top. Turn the flame high and cook till a little water dries.
• Serve hot.