| Recommended By Chef |
| 0:10 To Prep |
| 0:30 To Cook |
| 3 Servings |
| Tips About Recipe |
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3 Comments
Mutton , cut into cubes 500 gm
Vegetable oil 1/2 cup / 100 ml
Green cardamoms (choti elaichi) 3
Cloves (laung) 4
Bay leaves (tej patta) 6
Ginger (adrak) paste 11/2 tbsp / 27 gm
Garlic (lasan) paste 11/2 tbsp / 27 gm
Green chilli paste 11/2 tbsp / 27 gm
Yoghurt (dahi) 1/4 cup / 45 gm
Almond paste 11/2 cup / 100 gm
Salt 1 tsp / 4 gm
Black pepper (kali mirch) powder 1/4 tsp / 1/2 gm
Saffron (kesar) a few strands
METHOD:
Heat the oil in a pan; add the cinnamon sticks, green cardamoms, cloves, and bay leaves.
Sauté till they turn brown.
Add the ginger paste, garlic paste, and green chilli paste.
Fry for a few minutes then add the yoghurt and mutton .
Mix well. Cover and cook on low heat for 45 minutes or till the mutton is tender.
Add the salt, black pepper, and saffron; cook for about 5 minutes till well blended.
Remove the pan from the heat. Serve hot garnished with ginger julion.
Posted By:
Taiyaba khan, Peshawar