675gms / 11/2lb mutton
21/2 cups water
1/2 cup ghee
2 medium onions (finely chopped)
4 bay leaves
4 flakes of garlic (crushed)
1tbsp. ginger grated
2 cups curd / plain yogurt

Spices

• 4 cloves
• 2 pieces cinnamon stick
• 4 black peppercorns
• 2 brown cardamom
• 1tsp. black cumin seeds
• 1tsp. turmeric powder
• 1tsp. red chili powder
• 1tsp. garam masala powder

Garnish

• 1 green chili (finely chopped)
• 1/2 tsp. saffron strands

Preperation :

Put the first five spices into a muslin cloth. Cut the mutton into 1-inch cubes and put in a saucepan with the water and muslin bag.
Cover and simmer gently until the meat is tender and the water is reduced to half, about 11/4 hours.
In another saucepan melt the ghee and add the onions, bay leaves, garlic and ginger. Fry until onions are golden, add all remaining spice and mix well.
Cook gently for 5 minutes, stirring continuously. Add the curd and salt to taste and cook for further 5 minutes, stirring.
Stir in the cooked meat mixture, juices and discard the muslin bag.
Simmer over a low heat for 15 minutes then pour into a heated serving dish.
Scatter the chopped chili over it. Steep the saffron in 1 tbsp. hot water and sprinkle over the dish before serving.