1/2 cup ghee
450gms/1lb onions ( pyaj) (sliced)
450gms/1lb mutton, cut into pieces
21/2 cups curd (dahi) or plain yogurt (beaten)
4 cloves (lavang)
1tsp red chili powder
1 piece cinnamon (tuj/dalchini) stick
4 green cardamoms
salt (namak) to taste
2 tsp poppy seeds (khuskhus) (crushed)
1tblsp flaked almonds
a pinch of saffron.
- Heat the ghee in a large saucepan and fry the onions. When they change color stir in the mutton, curd, chili powder, cinnamon, cardamoms, and bay leaves.
- Bring to boil and simmer for about 30 minutes until the meat is tender.
- Add salt, the poppy seeds and almonds and continue cooking until the mixture is completely dry.
- Scatter the saffron strands over the meat before serving.