Ingredients:
Mutton - 1 Kg
Curd - 5 cups
Onions - 2
Cloves - 10
Cinnamon - 5 pieces
Small cardamoms - 5
Poppy seeds - 4 tsp
Jaiphal - 1/4
Almonds - 10-12
Cashew nuts - 10
Coconut powder - 2 tsp
Cumin - 1 tsp
Black pepper - 10
Red chilli powder - 1/2 tsp
Mace - 2" piece
Gallic flakes - 4-5
Saffron and Ratanjot - a pinch each
Method:
Hang curd in a muslin cloth for 3-4 hours. Grind poppy seeds, coconut powder, mace, cardamoms, red chilli without water. Now grind ginger, garlic, cashew nuts, almonds, cumin, black pepper and turmeric together and mix with curd. Now add mutton pieces and marinate for 3 hours. Now fry onion paste till pink. Add marinated mutton to this paste and also add little water. When water starts boiling add the dry spices and cook till done. Stir at regular intervals. Add saffron and ratanjot. Serve hot.