Ingredients

500 gms Mutton
10 Cloves of garlic
1 tsp Turmeric powder
1 tbsp Garam masala powder
1 Cup curd
2 Bay leaves
1 Cup mustard oil
1 Inch Piece of ginger
Salt to taste

Method

Beat the curd. Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours. Mince the garlic and grate the ginger. Heat oil in a kadhai. Add ginger, garlic and bay leaves. Fry for a minute. Add marinated mutton pieces. Make the flame low and cook for nearly half an hour until the mutton pieces become tender. Mix garam masala and stir properly. When the mutton turns tender and almost dry, remove it from the flame. Dry Mutton is ready.