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Ingredients:
- Butter 500 gram
- Mutton 2kg
- Onion slice 1kg
- Ginger garlic paste 2 tbsp
- Clove 12 pc
- Coriander(dhnia) powder 2 tbsp
- Black pepper corn 1 tbsp
- Cinnamon(darchini) stick 3
- Bay leave(taij pat) 3
- Large cardamom(ilachi bri) 4 pc
- Turmeric(hldi) ½ tbsp
- Red chili powder 2 tbsp.
- Kashmiri chili powder 2 tbsp
- Mace powder(jaivtri) ½ level tsp.
- Nutmeg powder(jaifel) ½ level tsp.
- All spice 1 tsp
- Yogurt 500 gram
- Saffron(zafran dood me beega hua) soaked in milk 1 gram
Method:
Heat butter in a pressure cooker add clove(long), black pepper, cinnamon(darchini) stick, bay leave(taij pat, large cardamom, cook 1 minutes add sliced onions and cook again till soft and become yellow, add mutton and ginger garlic paste cook 6 minutes reduce mutton water add remaining spice and yogurt accept saffron and garam masala
Again cook for 5 minutes know add a 2-liter water and cover it for 50 minutes till mutton become tender, know to add garam masala and saffron cook for 5 minutes on slow flame for fragrance
Served hot with nan
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