Dahi Mutton

Ingredients:
½ kg – Mutton
1 Cup  - thick Curd
2  – Onion, chopped
1 cup – Onion paste
1 tsp – Garam masala
1 tsp – Coriander powder
1 tsp – Red chilli powder
¼  tsp – Turmeric powder
Oil
Salt to taste
Kasuri methi
2 – Bay leaves
Whole Spices   –
Cardamon(3 -Green , 2 Black)
3-4 – Cloves
1 inch - Cassia bark
Nutmeg and mace
2 - Whole dried kashmiri red chilli
Coriander leaves for garnishing

To marinate mutton– in a bowl add mutton, thick curd, salt , turmeric powder, onion paste, garam masala and ½ tsp red chilli powder. Keep aside for 2-3 hours.
Meanwhile grind the whole spices with whole dried kashmiri red chilli except cloves in powder form.
In pressure cooker heat oil, add cloves, bay leaves, chopped onion and fry till light brown colour.
Then add marinated mutton and mix well. Cook till excess water of mutton dry up.
Now add whole spices powder, salt, ½ tsp red chilli powder, coriander powder and fry masala for almost 15-20 on simmer flame. Add water if needed.
Close the lid and cook till 2- 3 whistle or when mutton is 90% done.
Open the lid and again fry the masala for 10 minutes on simmer flame to complete the rest 10% cooking of mutton and to fry the masala well.
Add kasuri methi and adjust water , cook for 2 minutes on low flame.
Switch off the flame and garnish with coriander leaves.
Serve hot with naan.