Ingredients: 500 grams Mutton 1/2 tablespoon Sugar
Cut the mutton into 1 1/2 inch pieces and wash. Drain and set aside. Mix the khoya with 1/4 cup curds, beat well to form a smooth mixture. Grind the almonds to a fine paste. Heat oil in a pan and add the cloves, cinnamon, cardamoms, asafoetida and fry for a minute or two. Add the mutton pieces and fry uncovered over a medium flame for about 5 min, stirring often. Add 2 tsp. chilli powder, dried ginger powder, aniseed powder, salt and curds. Cook covered on a low flame, stirring twice or thrice till the liquid dries up and the masala starts sticking to the bottom of the pan. Scrape off masala from the bottom and add 1/4 cup water. Cook again till the water dries up completely. Add the remaining water and sugar. Pressure cook till the mutton becomes soft (i.e after one whistle, pressure cook on a low flame for about 10 min. Add the khoyacurd mixture, ground almonds, garam masala and the remaining teaspoon of chili powder. Cook uncovered on a low flame for about 5 min. Serve hot with tandoori rotis, naans or parathas |
