• 1 kilo Mutton
• 1.1/2 cup Oil
• 3 Bay leaves
• 8 Cloves
• 4 cinnamon sticks
• 1 tbsp Black cumin seeds powder
• 3 Black cardamoms
• 6 Green Cardamom
• 15 Black pepper
• 1 tsp Hot spice powder
• 1 tbsp ginger garlic paste
• 2 Onion slices
• 1 tbsp Red Chili Powder
• to taste Salt
• 1 tsp Coriander powder
• 250 grams Yogurt
• 1 cup milk/water
• 1 tbsp rooh kewra

Boil the mutton in a heavy pan untill it gets tender more than half. It will take about 30 minutes at medium heat.

Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions and spread on a flat tray. Grind to a fine paste and keep aside.

Reheat the oil over medium heat, add bay leaves, green cardamom, cinnamon sticks, cloves, black pepper, large cardamom, black cumin and fry for 1 minute.

Add boiled mutton and ginger garlic paste. Fry it for 10 minutes.

Add coriander powder, hot spices powder, chili powder, and salt. Stirring frequently for about 5 minutes.

Add yogurt and cover the pan. Reduce the heat and allow cooking for 10 minutes.

Add onion paste and mix well. Now check the consistency of gravy. If need, add a cup of water or milk.

Bring to a boil and keep on dum. At the end, add rooh kewra.

Garnish with fresh coriander leaves and ginger. Serve hot with Nans.

by Pak101.com (few years ago!) / 1860 views