A rich mutton gravy subtly flavored with Indian spices.
1 tsp Red Chilly powder
1 tsp Coriander powder
½ tsp Turmeric powder
1/3 cups Yoghurt
2 tbsp Ghee/Clarified Butter
1 Bay leaf
1 tsp Caraway Seeds/Shah Jeera
1 cup Onions
2 clovea Garlic
1 tsp Ginger, chopped
¾ cup Tomatoes, Crushed
1 tsp Red Chilly flakes
25 Almonds, pureed and more to garnish
½ cup Cream
1 tsp Garam Masala
1 tsp Rose water
A pinch of saffron soaked in 2 tbsp milk
Coriander leaves to garnish
Marinate mutton along with marinade ingredients for about ½ an hour in refrigerator.
Meanwhile, crush onions with ginger and garlic.
Heat ghee in a pan. Throw in whole spices and sauté for a few seconds till its aroma come out.
Sauté onions in it in high flame until it turns brown. (color similar to how we fry for biriyanis)
Add crushed tomatoes to it and cook till the masala leaves the sides of the pan.
Add mutton along with the marinade and allow it to boil.
Season with salt and red chilli flakes. Cook till mutton is done.
Now add almond puree, saffron, and rosewater and garam masala.
Simmer for about 5 minutes.
Add cream to it. Allow it to boil and switch off the flame.
Garnish with almond silvers and coriander leaves.
Serve with rotis or parathas.