1 kg mutton cut into pieces - washed and patted dry
1 cup ghee
8 cardamoms
5 cloves
1 tsp cinnamon - broken 2 bay leaves
1 tbsp ginger paste
1/2 cup yogurt - whisked
1/2 cup onion paste - fried
2 tbsp almond paste
1 tsp chilli powder
5 cups water
1 tsp black pepper powder
1 tsp saffron - crushed and soaked in 1 tbsp warm milk
1/4 tsp cardamom - powdered
1/4 tsp cinnamon - powdered
1/4 tsp cloves - powdered
1/8 tsp nutmeg - powdered |
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Heat ghee in a pan and over medium heat and add cloves,cardamom, cinnamon, bay leaves, stir until the cardamom begins too change colour.
Increase the heat and add the meat and ginger paste and stir fry till meat is well cooked.
Lower the heat, cover and cook for about 20 minutes.
Uncover, increase to medium and stir fry till fat separates.
Remove the pan from heat, stir in yoghurt, and stir fry until the liquid evaporates.
Add the fried paste, red chilies, stir until the moisture evaporates, add the stock, bring to a boil, reduce to low heat and simmer until meat is cooked. |
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