Follow these steps for perfect results
Mutton (boned)
Washed and soaked
Bay Leaves
Whole
Salt
To taste
Onions
Finely chopped
Tomatoes
Finely chopped
Milk
Whole
Ghee
Pure
Almonds
Soaked
Ginger
Roughly chopped
Garlic
Whole
Dry Red Chilies
Whole
Cinnamon
Stick
Black Peppercorns
Whole
Cloves
Whole
Soak almonds in hot water for 10 minutes.
Grind soaked almonds with ginger, garlic, dry red chilies, cinnamon, black pepper, cloves, and a little water to make a paste.
Wash mutton and soak in hot water for 10 minutes.
Pressure cook mutton with bay leaves, salt, and 1/2 cup water for 3 whistles. Let the pressure release naturally.
Heat ghee in a pan. Sauté chopped onions until light brown.
Add almond paste and cook for 5-6 minutes.
Add chopped tomatoes and salt. Cook until tomatoes soften.
Add the pressure-cooked mutton and increase heat.
Pour in milk and simmer for 3-4 minutes.
Serve hot.
Expert advice for the best results
Adjust the amount of red chilies according to your spice preference.
Soaking the almonds ensures a smooth gravy.
Garnish with chopped cilantro for a fresh flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead; flavor improves.
Serve in a bowl, garnished with cilantro and a dollop of cream.
Serve with naan, roti, or rice.
Pairs well with a side of raita.
Complements the richness of the dish.
Discover the story behind this recipe
A traditional Parsi dish often served during special occasions.
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