• Mutton(cut into pieces) 1 kg
• Oil 3 tbsp
• Asafoetida a pinch
• Cloves(laung) 4
• Cinnamon 1" stick
• Ginger paste3 tsp
• Dry ginger powder 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Yoghurt (beaten) 1 1/2 cups
• Water 3 cups
• Sugar 1 tsp
• Garam masala powder 2 tsp
• Saffron a pinch
• Almonds(ground) 10-15

Heat the oil in a heavy bottomed pan,and add the asafoetida,cloves & cinnamon,along with meat pieces.

Stir in ginger paste.

Sprinkle the dry ginger and red chili powders,and the salt.

Mix in the yoghurt,cover,and simmer the curry on low heat.

When all the liquid evaporates,sprinkle some water and stir fry to avoid burning,while allowing the meat to brown.

Add a half cup of water,cover,and continue cooking.

Keep scraping the pan with a spatula and collecting the crusts that form at the sides of the pan,while stir frying the meat continuously.

Add the sugar & the rest of the water & cook for at least 30 minutes.

When the meat becomes tender,add the gram masala powder,saffron and almonds.

Cook for about 30 minutes on very low heat.

by Pak101.com (few years ago!) / 624 views