Ingredients

500gms mutton

½ cup greek yogurt

3 onions, sliced thin

¼ cup ghee

3 cloves

2 green cardamoms

1 inch ginger, 6 cloves of garlic and 1 dry red chili, soaked in hot water for an hour

½ tsp garam masala

½ tsp red chili powder

1 tsp coriander powder

a pinch of saffron

1 bay leaf

¼ tsp star anise powder

¼ tsp nutmeg powder

¼ tsp green cardamom powder

oil to deep fry

water as needed

red food colouring (optional)

coriander, to garnish

Method

This is a list of ingredients.

Take the onions.

Deep fry them until golden brown.

This is how they should look when they are done.

Add them to a grinder.

Add a little water and grind them to a smooth paste.

Soak the ginger, red chilies and garlic in hot water for at least an hour.

Add them to the grinder.

Grind into a smooth paste.

Take a clean bowl.

To that, add the mutton.

Then, add the yogurt.

Next, add the salt, red chili powder, garam masala and coriander powder.

Mix it into the mutton.

Let it marinate for a few hours.

In a pan, add the ghee.

Then, add the bay leaf, cardamoms and cloves.

Saute for a minute and add the red chili, ginger and garlic paste.

Saute for a couple of minutes.

Then, add the marinated mutton.

Cook the mutton till almost done. Since you are using a pressure cooker, you can let it cook for a couple of whistles. If it is still not done, cook it with the lid off on a medium flame, till done.

Add the water as needed.

Stir it in completely.

Next, add the onion paste.

Then, add the saffron and red food colouring (The red food colouring is optional).

Next, add the star anise and cardamom powder.

Finally, add the nutmeg powder.

Sprinkle with coriander. Serve hot.