½ kg mutton or lamb, cut into bite size pieces
150g ghee (clarified butter)
10 small onions, peeled
100g plain curd (yogurt)
1 clove garlic
½ inch fresh ginger
2 red chilies
100g poppy seeds
1 tbsp salt
Grind garlic, 5 onions, ginger, red chilies and poppy seeds into a paste in a food processor.
Mix the paste with curd and salt. Mix and coat the mutton pieces with the paste.
Heat the ghee in a large pan over medium-high heat.
Cook for about 10 minutes until any liquid dries up, stirring occasionally.
Add the 5 remaining whole onions and cook for 5 minutes.
Add ½ cup water, stir and reduce the heat. Cook for 10 minutes until liquid evaporates. Remove from heat and serve with rice or any flat bread.