Ingredients:
Mutton 1 kg
Dried red chilies 6 finely powdered
Coriander powder 2 tsp
Yogurt 1 cup
Almonds 8 blanched and cut into slices
Ginger and garlic paste 1 ½ tbsp
Onion 1 large finely sliced
Small cardamoms (choti ilaichi) 6
Black cumin ½ tsp
2 drops of rose water or pinch of saffron
Garam masala 1 tsp (whole mixture)
Salt to taste
Dalda or your choice of Banaspati / Ghee 1 cup
Method:
*Heat banaspati in a heavy based pan; add the onions, fry over medium heat until the onions become pale golden. Remove from banaspati and grind them. In a separate bowl mix mutton with coriander, ginger, garlic and red chilies.
*Add the mutton mixture along with the yogurt to the ground onions. Mix well, heat banaspati and transfer this mixture to it. Stir for a few minutes and cover with a lid. Leave to cook on low heat 35 – 45 minutes, until the mutton is tender and all the water has dried.
*Add almonds and stir for a while, then add cardamoms, black cumin, rosewater or saffron, simmer for 30 minutes. The gravy will thicken and banaspati will separate.
