How to make it

  • Cut the mutton into 1 1/2 inch pieces and wash. Drain and set aside. Mix the khoya with 1/4 cup curds, beat well to form a smooth mixture. Grind the almondsClick to find more about almonds to a fine paste.
  • Heat oil in a pan and add the cloves, cinnamonClick to find more about cinnamon, cardamoms, asafoetidaClick to find more about asafoetida and fry for a minute or two. Add the mutton pieces and fry uncovered over a medium flame for about 5 mintues, stirring often. Add 2 tsp. chilli powder, dried gingerClick to find more about ginger powder, aniseedClick to find more about aniseed powder, saltClick to find more about salt and curds. Cook covered on a low flame, stirring twice or thrice till the liquid dries up and the masala starts sticking to the bottom of the pan.
  • Scrape off masala from the bottom and add 1/4 cup water. Cook again till the water dries up completely. Add the remaining water and sugar.
  • Presure cook till the mutton becomes soft (i.e after one whistle, pressure cook on a low flame for about 10 mintues.
  • Add the khoyacurd mixture, ground almondsClick to find more about almonds, garam masala and the remaining teaspoon of chilli powder. Cook uncovered on a low flame for about 5 mintues.
  • Serve hot with tandoori rotis, naans or parathas

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