Ingredients :
1 kg mutton
2 onions sliced
5 tablespoons ghee or oil
Spices (tuj, lavang, jeero, elachi pod)
3 tablespoons ginger / garlic masala
pinch of arad
1 tablespoon dry dhana
salt to taste
1 small plain yogurt (175ml Umkomasi)
1 tin coconut milk
1 tin tomatoes
½ cup cashew nuts or almonds (chopped)
Method :
– Make a vagaar with the ghee, onions and nuts until onions are pink in colour then remove from heat
– Marinate mutton with the yogurt for a while.
– Liquidize the vagaar with the coconut milk and tomatoes until fine
– In a pot braise the spices and when the aroma arises add the mutton and liquidized mixture and allow to boil till meat is well done and sauce is thick
– Garnish with green dhannia
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