Ingredients
- 1 cup California walnuts
- ½ cup mustard oil
- 3-4 cloves
- 1-2 green cardamom
- 500g mutton
- 1 cup curd
- 1 tablespoon dried ginger powder
- 1 teaspoon fennel seeds
- 1 pinch asafoetida
- 1.5 tablespoon Kashmiri red chili powder
- 1/2 cup water
- Salt to taste
- 3-4 ratanjot
- 2 tablespoon ghee
Preparation:
- In a blender, add curd, walnuts, dried ginger powder, fennel powder, asafoetida, and Kashmiri red chili powder and blend it into a fine paste.
- Heat a pan, add mustard oil, cloves, green cardamom, and mutton and fry it well in high heat for about 12 minutes.
- Add the walnut paste to the mutton and cook for 8-10 mins.
- Add 1 cup of water and mix well and cover it with the lid and cook till the flesh starts leaving the bone, for approx. 35 mins
- In a pan, add ghee, and ratanjot once it leaves the colour, strain the mixture and transfer it into the pan with mutton and mix well. Cook for another 5 minutes.