Ingredients:

• 450g – mutton/lamb
• 450g – liver of lamb
• 1 cup – Curd
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• Salt, to taste
• 1.25 cups – sliced Onion
• 3 tbsp – chopped Ginger
• 4.5 tsp – chopped Garlic
• 3 – finely chopped Green chillies
• 1.75 tsp – Cumin seeds
• 1.75 – tsp Mustard Seeds
• 2.5 tsp – Coriander seeds
• 3 tbsp – Almond paste
• 3 tbsp – Cream
• 1 tsp -saffron
• 2 tbsp -milk
• 1 tsp – kasoori Methi
• 1/2 tsp – green Cardamom powder
• 1 – Capsicum diced
• 1 small – chopped Tomato
• 2 tbsp – chopped Coriander leaves
• Oil/ghee as required

Method:

1. Dissolve the saffron in warm milk and keep aside.
2. Mix the almond paste with cream and keep aside.
3. Whisk the curd with chilli powder, coriander powder and salt. Marinate the mutton pieces(not the liver) in the curd mixture for at least 30 minutes.
4. Pound the coriander seeds in a mortar and pestle. Keep aside.
5. Heat oil in a pan and saute the sliced onion over medium heat till light brown. Add the ginger-garlic-green chillies and saute further till the onions turn golden brown.
6. Add the cumin, mustard seeds followed by pounded coriander seeds. Stir for 15 seconds and add the marinated lamb. Add about 3 cups water. Cover and cook till the lamb pieces are 3/4th cooked.
7. Add the liver pieces and simmer till the lamb is tender and the liquid has evaporated.
8. Add the almond paste and bring to a boil.
9. Reduce to medium heat and add the saffron, kasoori methi and cardamom powder and stir well. Add the sliced capsicum and chopped tomatoes and stir for about 3 minutes.
10. Switch off heat. Transfer to a serving platter and garnish with chopped coriander leaves and serve hot with an Indian bread of your choice.
11. Recipe Courtesy: Mareena’s Recipe Collections