Dry Mutton Assamese Style
Whip the curd. Marinate the mutton pieces with salt, turmeric, curd and 1tbsp of oil and leave aside for 2 hours. Grate the ginger and crush the garlic. Heat the remaining oil in a kadhai (A wok-like cooking utensil with circular handles on either side, used for frying, tempering and cooking vegetable dishes. The best kadhais have thick, heavy bottoms) and add the ginger, garlic and the bay leaves. Fry these for one minute and add the marinated mutton pieces. Lower the flame and cook over a low flame for at least half an hour or until the mutton becomes tender. Mix in the garam masala and stir well. Once the mutton becomes tender and absolutely dry, remove from fire and serve.
Have a great day and maybe a great week.