INGREDIENTS
Mutton, cut into serving proportions 1 kg.
Onions 100 gms.
Garlic, flakes 5 nos.
Ginger 1 " piece
Bay leaves 4 nos.
Thick coconut milk 1 ½ cup
Curds 1 cup
Almonds, sliced 2 tbsps.
Pistachios, sliced 2 tbsps.
Dried apricots, sliced 50 gms.
Coconut, grated finely ¼ cup
Poppy seeds 1 tbsp.
Vinegar 2 tbsps.
Eggs, hard boiled 4 nos.
Garam masala 1 tbsp.
Green Peas 1 cup
Cumin, ground 1 tbsp.
Coriander seeds, ground 1 tbsp.
Coriander leaves A handful
Saffron dissolved in 1 tsp. hot milk ½ tsp.
Salt & chili powder To taste
METHOD
1. Grind together onions, garlic, ginger, coconut and poppy seeds.
2. Add the spices, salt, curds and vinegar, & apply to the mutton
3. Put in a heavy bottomed vessel and cook till the mutton is dry.
4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.
5. Decorate with eggs and coriander leaves.
6. Serve with rice.
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