Ingredients:

• 1 kg – raan mutton, cleaned and washed
• 4 nos- medium sized onions, cut in small pieces
• 3 nos – Tomatoes blended into a puree
• 1″ – Ginger
• 6 nos – Garlic cloves, ground in to a paste
• 3 nos – Cardamoms
• 3 nos – Cloves
• 1″ – cinnamon, ground in to a paste
• 200 g – curd, hung in a muslin cloth for 2 hrs
• 2 tbsp – Olive pomace oil
• 1 tbsp – desi Ghee
• 2 tbsp – dried Garam Masala
• 2 tsp – Jeera
• 1 tsp – Dhania seeds
• 6 – pepper pods
• 1 Dried red chilli
• 3 tsp – salt
• 1/2 tsp – Haldi
• 1/2 tsp – Red Chilli powder
• 5 to 6 strands – saffron, dissolved in 3 tbsp – warm Milk
• 1 tsp – kewra / rose water

Method:

1. Add the olive oil in a pressure cooker and put on high heat until the fragrance wanes. Add desi ghee and mix with olive oil. Add onions, fry until golden brown.
2. Add cardamoms and clove cinnamon paste and the ginger-garlic paste.
3. Fry for another 3 to 5 minutes, add haldi and red chilly and mix.
4. Add the mutton and fry with the reddened onion mixture for about 7 minutes.
5. Add garam masala powder and mix, keep adding 2 tbsp of tomato puree and 1tbsp of curd at a time.
6. Keep mixing with the rest of the gravy until it thickens.
7. Keep on medium heat until the oil separates from the gravy.
8. Add milk and saffron, 3 cups of water and kewra/rose water.
9. Close the cooker lid and wait for air bubbles to escape.
10. Add the cooker weight, cook on high heat till the first steam whistle.
11. Then keep on medium heat for 10 minutes more.
12. After the steam cools down, open the cooker and put on high heat until the gravy is thick.
13. Before serving, sprinkle 1 tbsp garam masala and garnish with onion rings and fresh coriander leaves.

Recipe courtesy of Sandeep Kawlra