Ingredients

500 gms mutton

4 tbsp ghee

2 medium onions, chopped fine

2 medium tomatoes, pureed

1 tbsp ginger

1 tsp garlic

1 bay leaf

1 inch stick cinnamon

a small piece of mace

3-4 green cardamoms

3-4 cloves

½ cup cream

¼ cup cashew powder

a pinch of red food colour

½ cup hung yogurt

2 tsp coriander powder

2 tsp cumin powder

2 tsp garam masala

salt, to taste

2 tsp red chili powder

a few drops of kewara essence

a few drops of rose essence

mint leaves, to garnish

water, as needed

2 tsp kasoori methi

Method

This is a list of ingredients.

To a pan, add 2tbsp ghee.

Once the ghee melts, add the onions.

Cook the onions on a medium flame.

Next, add the ginger and garlic paste.

Keep cooking the onions, till they turn dark brown. This should take about 10 minutes. Keep stirring in between so that the onions do not stick to the bottom of the pan and burn.

Then, add the tomato puree.

Cook this on a medium flame till the water evaporates from the tomatoes.

To a cooker, add 2tbsp ghee.

Once the ghee melts, add the tomato and onion mixture.

Then, add the mace.

Add the cinnamon stick.

Next, add the cloves.

Then, add the cardamom pods.

Add the bay leaves.

Next, add the red chili powder.

Then, add the coriander powder.

Add the cumin powder.

Then, add the garam masala.

Add the salt.

Give it a good mix.

Next, add the mutton.

Stir it in and make sure that the masala coats the mutton completely.

Then, add the yogurt.

Mix it in.

Finally add the water, stir it in and cook on a medium flame till the mutton has cooked completely. You can also add the top on and give it 4-5 whistles.

This is how it looks when it has been cooked.

Add the kewara essence.

Next, add the rose essence.

Next, add the cashew powder.

Then, add the red food colour.

Sprinkle with kasuri methi. Cook this for a couple of minutes and take it off the heat.

Garnish with mint leaves.

Serve hot.