Ingredients:
Mutton: 1 kg, cut into medium size pieces
Onions: 3 big, finely sliced
Ginger 2 inch piece
Garlic: 12 cloves
Green chili: 2-3 slit
Coriander powder: 1 and 1/4 tsp
Lime juice: 1 tbsp
Yogurt: 2 and 1/2 cups
Kashmir red chili: 8-9
Cloves: 7
Cinamon : 2, ( 2 inch pieces)
Caraway seeds: 1/2 tsp
Almonds: 40-45
Coconut milk: 2 cups thick milk
Ghee: 7 tbsp
Salt to taste
For garnish:
Slivered almonds: 3 tbsp
Method:
1. Wash the mutton,. Marinate the pieces with a mixture of curds, turmeric and salt(1 tsp), keep aside for an hour or two.
2. Make a fine paste of ginger, garlic and red chilies. Keep aside. Coarsely blend the cloves, cinnamon and caraway seeds.
3. Soak the almonds in warm water for 1/2 an hour, and blend it to a smooth paste.
4. Heat ghee in a pressure cooker. add the coarsely blended mix, after 8-10 seconds add the sliced onions.
5. When the onions become golden brown in color add the ginger, garlic and red chili paste mix, and mix well. Keep stirring or else it will stick to the bottom.
6. Now add the coriander powder and stir for 2-3 minutes. Add the marinated mutton and mix well till the masala gets well coated on the pieces.
7. Add 1 and 1/2 cup of water and close the cooker, cook on high flame for 4 whistles and on slow flame for 15 minutes.
8. When the pressure is gone, open the cooker and put back on fire, Add the almond paste and keep mixing, till the desired consistency is reached.
9. Add the coconut milk, and mix well keep on medium flame till it starts to bubble from the sides. Take of from heat.
10. Transfer to a serving bowl and garnish with slivered almonds.
11. Serve hot with rotis, naan, chapatis or rice.
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