Heat the oil, add garam masala. Add the sliced onions. Sautée till golden brown. Add mutton and sautée on high heat. Add ginger-garlic paste, reduce heat and add coriander, chili and cumin. Sautée on medium heat. Add the tomato purée and sautée. Add 3 cups of water and cook. Whisk the yogurt, add to the mutton. Add garam masala and cinnamon powder. When it starts boiling, remove from heat. Garnish with chopped coriander.
About Chef Kamal Singh
Chef Kamal Singh was born in the northern region of India and he’s been interested in trying new dishes since he was 18 years old. For the past 13 years he’s worked at many places trying different cuisines, including in five-star hotels, gaining great knowledge and experience from various regions. His concept of cooking comes through his heart following his hands, using a wide variety of ingredients.