Special Eid Mutton Bhuna (Ghost Fry)

Marinate the Mutton:

1. In a mixing bowl, combine the mutton with turmeric, salt, chili powder, dhana jeera, garam masala, garlic paste, and ginger paste.
2. Mix thoroughly to ensure each piece of meat is beautifully coated. No need to marinate for long, just enough time to prepare the onions and spices.

Prepare the Onions and Spices:

1. In a medium-heated pan, add oil. Once the oil is hot, add finely chopped onions.
2. Fry the onions until they reach a glorious golden hue, which should take about 10 minutes.

Add Dry Aromatics:

1. Add cumin seeds, peppercorns, green cardamom pods, black cardamom pods, and cloves.
2. Fry these spices for about 30 seconds until the kitchen is filled with their intoxicating aroma.

Cook the Mutton:

1. Add the marinated mutton to the fragrant onions. Fry the meat until it takes on a splendid colour, about 5 minutes. This process, known as 'bhuna,' is crucial for developing deep, complex flavours.
2. Add malt vinegar while frying the meat; it aids in tenderizing and cooking the meat to perfection.

Add Fresh Coriander and Chilis:

1. Once the meat has a beautiful colour, add a bunch of fresh coriander and mix it in thoroughly.
2. Add split green chilis to release their full flavour. Give everything another quick mix.

Simmer the Mutton:

1. Pour in enough water to cover the meat. Bring it to a gentle boil, then lower the heat, cover, and let it simmer for about an hour, or until the meat is wonderfully tender. Fresh meat usually takes about 60 minutes.

Reduce the Liquid:

1. Check on the meat periodically to ensure it’s cooking splendidly. Once the meat is tender, increase the heat to high and fry continuously, keeping the meat moving so it doesn’t catch and burn at the bottom.
   

Final Steps:

1. Our magnificent Mutton Bhuna is ready! Just look at how spectacular it looks!
2. Finish with a flourish of fresh coriander. Serve this delectable dish with freshly made, fragrant rice.