Ingredients:
500g mutton, cut into medium-sized pieces
1 cup yogurt
2 medium-sized onions, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chilies, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp cumin seeds
2-3 bay leaves
2-3 cinnamon sticks
2-3 green cardamoms
2-3 cloves
Salt, to taste
2 tbsp vegetable oil
1 matka (clay pot)
Instructions:
1 Clean the mutton pieces thoroughly and keep them aside.
2 In a large mixing bowl, whisk the yogurt until it becomes smooth and creamy.
3 Add the chopped onions, tomatoes, green chilies, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt to the yogurt. Mix everything together to form a thick marinade.
4 Add the mutton pieces to the marinade and mix well, ensuring that each piece is coated evenly. Cover the bowl with a cling wrap and leave it in the refrigerator for 3-4 hours or overnight to marinate.
5 Take the marinated mutton out of the refrigerator and let it come to room temperature.
6 Preheat your oven to 180°C.
7 Heat the vegetable oil in a large pan over medium-high heat. Add the cumin seeds, bay leaves, cinnamon sticks, green cardamoms, and cloves to the oil and fry for a few seconds until they become fragrant.
8 Add the marinated mutton to the pan and fry it for 5-6 minutes until the meat is lightly browned on all sides.
9 Transfer the mutton and the masala to the matka.
10 Cover the matka with a lid and seal the edges with some dough to prevent any steam from escaping.
11 Place the matka in the preheated oven and cook for 1.5 to 2 hours until the mutton is tender and cooked through.
12 Remove the matka from the oven and let it rest for 10-15 minutes before serving.
13 Serve hot with naan or rice.
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