Ø 500 gms mutton
Ø 225 gms ghee
Ø 500 gms onions
Ø 500 gms dahi
Ø 225 gms cream
Ø 1 tsp red chilli pwd
Ø 1 tsp turmeric pwd
Ø 1 tsp cumin seeds
Ø 50 gms ginger ground to paste form
Ø 25 gms garlic paste
Ø 2 tsp coriander pwd
Ø 6 large cardamoms
Ø 6 small cardamoms
Ø 4 cloves
Ø 1” small cinnamon stick
Ø 1 tsp black pepper
Ø 2 cups water
Ø A pinch of saffron well dissolved in water or milk
Ø Salt to taste
Fry the sliced onions to golden brown colour, then fry the mutton pieces in the same ghee till they are brown. Remove the ghee from the flame and then take out the fried mutton pieces. Now add red pepper, cumin seeds, ginger and garlic paste, coriander powder, cardamoms, cloves, cinnamon and black pepper to the ghee in which mutton pieces and onion have already been fried. Cook them for about 7-8 mts on medium flame. Now throw in mutton together with water and continue cooking till mutton is tender. Add well-beaten ’dahi’ to the cooked mutton and cook for 20-30 mts more. Add to it soaked saffron, cream and golden browned onions and cook all the ingredients for about 10-15 mts more on low flame. Serve it hot, garnished with coriander leaves. The dish goes well with nan, chapatis or rice.
