Yakhni

• 1 kg bone-in mutton/lamb
• 1 onion, sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2-3 green cardamoms
• 2-3 cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• Salt to taste
• 3-4 cups water
• 2 tablespoons oil
• Fresh coriander leaves for garnish

1. In a large pot, heat the oil over medium heat.
2. Add the sliced onions and cook until they turn golden brown.
3. Add the ginger and garlic paste and cook for a minute.
4. Add the whole spices (cardamoms, cloves, cinnamon, cumin seeds, coriander seeds, fennel seeds, and black peppercorns) and cook for a minute.
5. Add the mutton/lamb and cook until the meat is browned on all sides.
6. Add salt and enough water to cover the meat.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the meat is tender and cooked through, about 45-60 minutes.
8. Once the meat is cooked, remove it from the pot and set it aside.
9. Strain the remaining liquid through a fine-mesh sieve and discard the solids.
10. Return the strained liquid to the pot and simmer until it thickens slightly and the flavors have melded together, about 10-15 minutes.
11. Add the cooked meat back into the pot and simmer for a few minutes.
12. Serve hot, garnished with fresh coriander leaves.

Enjoy your delicious yakhni!