Ingredients:

500 grams Mutton
4 tablespoons Oil
1/2 inch Cinnamon
2 nos. Cardamoms (green)
3 teaspoons Red chili powder
1 tablespoon Aniseed powder
1 1/4 cups curds
1 cup Water

1/2 tablespoon Sugar
1/4 cup Khoya
10 nos. Almonds
1 tablespoon Garam masala
4 nos. Cloves
1/2 teaspoon Ginger powder (dried)
1 pinch Asafoetida

Preparation:

Cut the mutton into 1 1/2 inch pieces and wash. Drain and set aside. Mix the khoya with 1/4 cup curds, beat well to form a smooth mixture. Grind the almonds to a fine paste.

Heat oil in a pan and add the cloves, cinnamon, cardamoms, asafoetida and fry for a minute or two. Add the mutton pieces and fry uncovered over a medium flame for about 5 min, stirring often. Add 2 tsp. chilli powder, dried ginger powder, aniseed powder, salt and curds. Cook covered on a low flame, stirring twice or thrice till the liquid dries up and the masala starts sticking to the bottom of the pan.

Scrape off masala from the bottom and add 1/4 cup water. Cook again till the water dries up completely. Add the remaining water and sugar.

Pressure cook till the mutton becomes soft (i.e after one whistle, pressure cook on a low flame for about 10 min.

Add the khoyacurd mixture, ground almonds, garam masala and the remaining teaspoon of chili powder. Cook uncovered on a low flame for about 5 min.

Serve hot with tandoori rotis, naans or parathas

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