Ingredients

  • ½ kg mutton - cut into pieces
  • ½ cup yogurt
  • brown onion paste – some
  • 3 onions - sliced, deep fried till golden)
  • 2 tbsp yogurt
  • 3 tbsp ghee/oil
  • 2-3 bay leaves
  • 2 star anise
  • 2-3 green cardamoms
  • 1 tbsp ginger garlic paste
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 1 tsp salt (or to taste)
  • 2 tsp meat masala
  • a little saffron - dissolved in warm water

Preparation

Heat ghee/oil in a kadhai. Add bay leaves, star anise and green cardamoms. Fry for 1- 2 minutes. Add Kashmiri chilli powder dissolved in a little water and coriander powder. Add ginger-garlic paste. Stir for a minute. Add mutton and salt. Stir for about 5-7 minutes till dry and oil separates.  Add meat masala and sauté for 2 minutes. Add hot water. Cover and cook till done for about 45 minutes. Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates. Ready to serve.