Ingredients of Mutton Karahi

1 - 750 gms diced lamb/ mutton or beef
2 - Two onions sliced (medium to large size)
3 - 1 cup oil
4 - 2 tablespoons meat tenderizer (best meat tenderizer is green papaya paste)
5 - 1/2 cup vinegar
6 - 1 teaspoon ginger paste
7 - 1teaspoons garlic paste
8 - 1 teaspoons red chilli paste (OPT) (For Hot Flavour)
9 - ½ teaspoons cinnamon powder (fresh)
10 - 2 cloves and 2 big cardamoms crushed
11 - 1 tablespoon cracked black pepper
12 - ½ teaspoons of nigella seeds ( kalonji seeds )
13 - 2 tomatoes
14 - 1 cup yogurt
15 - A pinch of turmeric
16 - 1 big cardamom
17 - 1 small cardamom
18 - 1 stick of cinnamon
19 - Few fenugreek seeds and leaves
20 ½ teaspoons cumin seeds
FOR GARNISHING
1 - 2 – 4 green chillies sliced vertically
2 - A bunch of green fresh coriander chopped
3 - Few juliennes of ginger
How to Prepare :

Marinade meat in vinegar and meat tenderizer (best meat tenderizer is green papaya paste) for 12 – 14 hours.Heat oil in a deep pan and add onions and whole garam masala and fry until onions change their color. Now add lamb pieces, turmeric and ginger garlic paste. Stir fry for 10 minutes. Now add salt to taste on low medium heat cook the meat.When the moisture vanishes and oil comes up, add yogurt and tomatoes and other spices except black pepper and cook on low heat until it takes a form of masala. This process will take approximately 20 minutes.Now add black pepper and stir. Take it out in a dish and garnish with garnishing ingredients written above.Serve hot with naan bread or tandoori roti.