An Eid Feast Pakistani Garlic Mutton Curry Lahsuni Gosht

Heat 4 tbsp of ghee or oil in a large, heavy-bottomed pot or pressure cooker over medium-high heat. Add the sliced onions and fry until they are soft and golden brown.

Add the ginger-garlic paste and sauté for a minute until fragrant. Add the mutton pieces and sear on all sides for 5-7 minutes until browned.

Lower the heat and add the whisked yogurt, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Stir well to coat the mutton and cook for 5 minutes until the oil begins to separate from the masala.

Add 2 cups of hot water, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the mutton is tender. If using a pressure cooker, cook for 20-25 minutes.

While the mutton is cooking, prepare the garlic tempering. Heat 3 tbsp of ghee in a small frying pan over medium heat. Add the sliced garlic and fry until it turns a light golden brown. Add the dried red chillies and cook for another 30 seconds.

Pour the hot garlic tempering over the cooked mutton curry. Garnish with fresh coriander and julienned ginger. Serve hot with naan or rice.