• 800 grams Mutton,cut into 1.5 inch pieces
• 4 tbsp Oil
• 1 1/4 teaspoons Asafoetida
• 2 one-inch sticks Cinnamon
• 6-8 Cloves
• 4-6 inch piece Ratanjot
• 5-6 Black peppercorns
• 4 Black cardamoms
• 1 tbsp Kashmiri red chilli powder
• 2 teaspoons Fennel seed (saunf) powder
• 1 tablespoon Dry ginger powder (soonth)
• 1 tablespoon Coriander powder
• Salt to taste
• 1 cup Yogurt, whisked

Heat oil in a thick-bottomed pan.

Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Saute till fragrant.

Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour.

This may take twelve to fifteen minutes.

Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat.

Make sure to stir constantly and scrape all the sediments from the bottom of the pan.

Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally.

Serve hot and best with hot boiled rice.

by Pak101.com (few years ago!) / 1224 views