• 1 1/2 lbs. of Mutton (Lamb or Goat)
• 3 medium Onions (thinly sliced)
• 1 oz. of Almonds (Baadaam)
• 4 cloves of Garlic (Lasan)
• 1 oz. of Coriander Seeds (Dhania)
• 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
• 1/2 tsp. of Garam Masala (whole mixture)
• Salt (to taste)
• 1 pinch of Saffron (Zafran)
• 3/4 cups of Plain Yogurt
• 3/4 cup of Cream
• 1/2 cup of Cooking Oil

Method:

• Wash the mutton well, dry and set aside.
• Blend the coriander seeds, 1 onion, almonds and garlic together.
• Marinade the mutton in this mixture for about 2 hours.
• Heat the oil and fry the remaining onions and set aside.
• Add the mutton to the oil and fry until the liquid dries up.
• Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
• Reduce the pressure.
• Add salt and pepper.
• Uncover and dry the liquid.
• Add the beaten yogurt and fry until the oil separates.
• Add the fried grounded onion.
• Beat the cream for about 5 minutes or until it is to a thick consistency.
• Add the soaked or ground saffron.
• Mix it with the cooked mutton.
• Add the garam masala and bake at 250 degrees F for 1/2 hour.
• Serve garnished with chopped coriander leaves.

Degree Of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb