Kadaai Mutton/Kadhai Gosht

Kadhai Gosht is a popular Indian/Pakistani dish. This is mostly prepared with lamb in a large wok (a kadhai/karahi) and hence the name. I first tried this at a kabob place and always wanted to try it at home. Have been looking for the recipe and finally got it from a Pakistani blog. That recipe suggested frying the meat in ghee and didn't call for the final step of frying the meat with the veggies. But the Kadhai Gosht I tried in the restaurant was made with chunks of meat, onion and bell pepper and we loved the flavor. So, I came up with this idea and made this recipe. If you really don't like the flavor of bell peppers, feel free to leave it out but I still recommend the final sauteing with onion and ginger.
 Again we are not big fans of lamb and always love the taste and flavor of goat. So I made my own version with goat and so the name Kadaai Mutton.

INGREDIENTS :

Mutton : 2 lbs

To Marinate:
Onion - 1 big
Fenugreek Leaves - 1 tblsp
Yogurt - 3 tblsp
Garam Masala - 1 tsp
Ginger Garlic Paste - 1 Tblsp
Salt

For Curry:
Oil - 3 tblsp
Cardamom - 2
Cloves - 3
Cinnamon - 2inch piece
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Fennel Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green Chillies - 2
Tomato - 1 Large

To Fry :
Onion - 1 big
Bell Pepper - 1
Tomato - 1 big
Ginger Julienne - 1 tblsp

METHOD:

Clean and cut mutton into medium size pieces. Chop the onion given under "to marinate" into fine pieces and mix with other marinating ingredients along with meat and keep aside for atleast 40 mins. You can always marinate this for almost 4 hrs to overnite. But atleast 40 mins in case you decided at the last minute to go for this recipe.
In a pressure pan, heat one tablespoon oil. Add the whole spices and fry until the aroma comes out. Add in the marinated meat and fry well for 3 to 5 mins. Then add the spice powders along with salt and fry for a min. Then add the chopped tomato and split chillies. Its better to remove the skin and seeds from the tomatoes. Check and add more salt if needed. Add 1/4 cup water and cook the meat until almost cooked but still firm. I do it for 2 whistles in medium high and then for 10 mins on medium low flame. Depending on the freshness of the meat, this might vary.
Once the meat is cooked remove the pieces and let the gravy thicken in an open pan at high flame.
When the meat is cooking, chop the ingredients under to fry into cubes. In another pan, add a tablespoon of oil and fry the ginger. Then add the onion, bell pepper and then tomato. To this add the cooked mutton pieces and give a nice stir to get a coat of the oil.Then add the thickened gravy and fry well. Close the pan and simmer for 5 mins.
This is such a flavorful recipe and meat lovers would fall for it. It goes really well with ghee rice/ veggy pulao or chappathi/naan.