1. 1 Cup = 200ml

For cooking mutton

Ingredients

1. Mutton – ½ kg
2. Red chili powder – ½ tsp
3. Turmeric powder – ¼ tsp
4. Water – ¼ cup
5. Salt – to taste

Method

1. Pressure cook the cleaned mutton pieces with red chili powder, turmeric powder, water and salt till the meat is cooked three forth. Keep it aside.

For the gravy

Ingredients

1. Cardamom – 3
2. Cloves – 3
3. Bay leaf – 1
4. Cumin seeds – ¼ tsp
5. Onion – 3, thinly sliced
6. Green chili – 3, chopped
7. Crushed ginger – garlic – 1 tbsp
8. Mint leaves – 6 – 8
9. Tomato – 2, chopped
10. Red chili powder – 1 ½ tsp
11. Coriander powder – 1 ½ tsp
12. Turmeric powder – ¼ tsp
13. Garam masala powder – ¼ tsp
14. Cumin powder – ¼ tsp
15. Yogurt – ¼ cup
16. Water – ½ cup
17. Cashew nuts – 15 (soaked in water and ground to paste adding 3 tbsp milk)
18. Saffron – a pinch (soaked in 1 tbsp hot milk)
19. Kasoori methi – 1 ½ tsp
20. Fresh cream – 3 tbsp
21. Coriander leaves – 1 tbsp
22. Clarified butter – 3 tbsp
23. Oil – 3 tbsp
24. Salt – to taste

Method

1. Heat clarified butter/ghee in a pan, add cardamom, cloves, bay leaf and cumin seeds. To this add sliced onion and little salt and saute till soft.
2. Add green chili, crushed ginger garlic and mint leaves and saute till the raw smell disappear. Remove from the flame and let it cool. Grind this to a smooth paste adding 2 – 3 tbsp water. Keep it aside.
3. Heat oil in the same pan, add chopped tomatoes and cook for 2 – 3 minutes. Add red chili powder, coriander powder, turmeric powder, garam masala powder and cumin powder and saute till oil appears on top.
4. Add yogurt, combine slowly and cook for 2 minutes. Add ground onion paste and ½ cup water and bring to boil. To this add cooked mutton with remaining stock and combine well. Cook covered till the mutton is completely done over low flame.
5. Add ground cashew, soaked saffron, kasoori methi, coriander leaves and fresh cream and combine well. Cook for another 2 minutes and remove from flame. Serve hot.