INGREDIENTS
- 3 lbs (1.3 kg) goat meat
- 4 big onions finely chopped
-1 1/2 inch ginger peeled
- 15 cloves of garlic
- 2 tbs turmeric powder
- 3 tbs chili powder
- 3 tbs Kashmiri chili powder
- 1/2 tsp asafoetida (hing)
- 1 1/2 tbs coriander seeds
- 1tbs fennel seeds
- 8 small green chilies
- 1 tbs garam masala
- 1 can of coconut milk
- choppped coriander
- 3 bay leaves
- 1 medium cinnamon stick
- 1/2 cup lemon juice
- 1 cup oil
- Salt and water as needed

METHOD
1. Blend ginger, garlic, green chilies, coriander seeds, fennel seeds, chopped coriander, and some onion into a fine paste.
2. Marinate mutton pieces with turmeric powder, chili powders, salt, half of the blended masala, 3 tsps of oil. Mix well, and set aside for at least 1 hour.
3. In a pan, heat oil. Put bay leaves, cinnamon stick, onion, and mix well for at least 5 minutes on medium heat. Add remaining masala paste from the blender.
4. Saute for another 5 minutes.
5. Add the mutton, mix well, and saute for a few minutes at least on medium heat.
6. Cover with a pan, and add water with the remaining masala from the blender to the pan. Cook for 30 minutes on medium-low heat.
7. Do not ever add cold water to the gravy. Remove the pan and pour the hot water into the mutton gravy. Mix well, and again simmer some water on the pan for another 10 minutes, or until mutton is almost fully cooked.
8. Cut two medium potatoes in chunks, and put them in the pan. When the mutton is 90% cooked, add the potatoes to the gravy.
9. Add garam masala, lemon juice, coconut milk, and mix.
10. Cover and simmer for 10 minutes on low heat.
11. Check for salt, and garnish with coriander.n

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