Ingredients
6
Dried red chilies finely powdered
8
Almonds blanched and cut into slices
1
1/2 Tbsp Ginger and garlic paste
1
large Onion finely sliced
2
drops of rose water or pinch of saffron
1
cup Dalda or your choice of Banaspati
Directions
1.
Heat banaspati in a heavy based pan
2.
Add the onions, fry over medium heat until the onions become pale golden.
3.
Remove from banaspati and grind them.
4.
In a separate bowl mix mutton with coriander, ginger, garlic and red chilies.
5.
Add the mutton mixture along with the yogurt to the ground onions.
6.
Mix well, heat banaspati and transfer this mixture to it. Stir for a few minutes and cover with a lid.
7.
Leave to cook on low heat 35 â 45 minutes, until the mutton is tender and all the water has dried.
8.
Add almonds and stir for a while, then add cardamoms, black cumin, rosewater or saffron, simmer for 30 minutes.
9.
The gravy will thicken and banaspati will separate.
Columbus Restaurants
