Separate the onions into two portions.
Heat oil in a large pan and add onions, fry till golden brown.
Now add the cinnamon, bayleaves, cumin seeds, red chilli powder, turmeric, fennel seeds, fenugreek and coriander powder.
Saute for 5 minutes.
Now add the meat and ginger garlic paste.
Saute for sometime and add the tomato paste.
On a medium flame continue cooking until mutton tenders and the mixture becomes completely dry.
Now add onion rings and the cardamom powder to the meat.
Cover and simmer for 5 minutes.
Kashmiri dopyaza is ready.
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