Ingredients

2 mutton pieces each 250 gm

Sour curd 1 cups

A little amount of saffron dissolved in hot water

Ginger paste 2 tbsp

Kashmiri red chilli powder 2 tbsp

Bay leaf 2

Dasi ghee 4 tbsp

Fennel powder 4 tbsp

Black cardamom powder 1 tbsp

Cinnamon powder 1 tbsp

Salt to taste.

Preparation

• In a presser cooker, heat ghee and add bay leaf • Add mutton pieces and salt, in a low flame, cook mutton until it turns brown in colour • Add all powdered masala and ginger paste and 3 tbsp water • When masala coats the mutton, add beaten curd and 2 cups water • Add saffron water and close the cooker and give 5/6 whistles