• 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


  1. In a blender, add curd, walnuts, dried ginger powder, fennel powder, asafoetida, and Kashmiri red chili powder and blend it into a fine paste.
  2. Heat a pan, add mustard oil, cloves, green cardamom, and mutton and fry it well in high heat for about 12 minutes.
  3. Add the walnut paste to the mutton and cook for 8-10 mins.
  4. 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
  5. 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.