INGREDIENTS

• 500 gm mutton
• 1 pinch asafoetida
• 2 cinnamon
• 3 black cardamom
• 3 teaspoon powdered fennel seeds
• 1 tablespoon coriander powder
• 1 pinch saffron
• 1/4 cup grated khoya
• 2 ml kewra
• 1 teaspoon red chilli powder
• 1/4 cup mustard oil
• 1 teaspoon cumin seeds
• 6 peppercorns
• 3 red chilli
• 1 teaspoon ginger powder
• 3/4 cup hung curd
• 1/4 teaspoon garam masala powder
• 15 gm blanched & peeled,crushed to paste almonds
• 4 pinches salt
• 1 cup water

INSTRUCTIONS

• In a large-bottomed pan, heat mustard oil on medium flame and switch on SUNFLAME LANCER CHIMNEY alongside to prvent the smells of cooking from going out.
• Add asafoetida (heeng), cumin seeds, cinnamon, cloves, peppercorns, cardamoms and whole red chillies.
• Sauté all the spices in the pan on low flame. Now add mutton pieces and cook on medium flame for 10 minutes. Now add some water and cook covered.
• When the pieces are soft and cooked half way, add all ground spices along with saffron and mix well. Cook covered for 2-3 minutes.
• Now add salt along with whisked hung yogurt and cook for about 3 minutes. Now add the garam masala powder, grated khoya, almond paste and kewra water.
• Cook the mutton on low flame till it is tender.
• Garnish it with fresh coriander leaves and red chillis. Serve hot with naan or rice.