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Ingredients
- Saffron – Few Strands
- 1 Tbsp Kewra extract
- 4-6 Tbsp Ghee/oil
- 4 green cardamoms
- 1 inch cinnamon stick
- 1/2 blade Mace
- 4 cloves
- 1 cup onions chopped
- 2 Tbsp Ginger-garlic paste
- 1 tsp coriander powder
- 1 Tsp Red chilli powder according to taste
- Salt - to taste
- 1/2 cup yogurt whisked at room temperature-
- 1 Tbsp Cashew nut paste
- 1 Tbsp Almond paste
- 1 Tsp Garam masala powder
- 1/2 cup fresh cream
Ingredients
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Instructions
- In a small bowl soak the saffron in kewra water. Cover and keep aside.
- Heat ghee/oil in a thick-bottomed pan and add green cardamoms, cinnamon, mace and cloves and sauté briefly till fragrant. Add onions and sauté till light brown.
- Add ginger-garlic paste and cook for a few seconds stirring continuously to avoid the masala from sticking to the bottom of the pan.
- Add mutton and cook on a high heat for three to four minutes stirring constantly. Add coriander powder, red chilli powder and salt. Cook for another two to three minutes or until oil separates from the masala.
- Add 1/2 cup of water and pressure cook the meat until it is tender. Open the lid carefully when the steam escapes and add the whisked yogurt. Cook on high flame for 2-3 minutes, stirring continuously.
- Then add about three cups of water. You can vary the amount of water to get the consistency that you desire. When the mixture comes to a boil, reduce the heat, cover and cook till oil floats on top of the curry.
- Add cashew nut and almond pastes followed by garam masala powder.
- Add the saffron and kewra mixture.
- Cover and cook for five more minutes on medium heat. Finish off with fresh cream. Simmer for 2-3 minutes. Serve hot with naan or matar pulao.