Handi Gosht

2 pounds or 5 kilograms Mutton
1 Onion (chopped)
1 tbsp. Ginger (Adrak)
1 tbsp. Garlic (Lehsan)
1 Big Black Cardamom (Bari Kaali Ilaichi)
1 Cinnamon Stick (Dal Cheeni)
2 Cloves (Loung)
4 Black Peppercorns (Saabut Kaali Mirch)
2 Cardamom Pods (Choti Ilaichi)
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
¼ tbsp. Turmeric Powder (Pisi Haldi)
1 ½ tbsp. Salt
½ tbsp. All Spice
1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
¼ cup Plain Yogurt
½ cup Cooking Oil

METHOD:

In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent.

To the onions add all of the spices except the meat, plain yogurt and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.

Add meat and fry meat with the spices for 2 to 3 minutes.

Add plain yogurt; mix for 1 to 2 minutes.

Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.

Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.