| • | Marinate the mutton with cumin powder, ginger-garlic paste, curd, red chili powder, coriander powder and green chilies for an hour.
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| • | Make a paste by grinding poppy seeds and grated coconut.
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| • | Take a vessel and heat both oil and ghee.
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| • | Put whole spices, bay leaf and fry for a few seconds.
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| • | Add onions and fry till it turns transparent.
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| • | Add tomatoes and the marinated mutton and mix well.
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| • | Cook on a medium flame till the water is completely evaporated.
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| • | Put the poppy seeds-coconut paste, salt and mix well.
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| • | Add 3 cups of water and cook till the mutton is tender and the gravy thickens.
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| • | At the end add garam masala powder, saffron solution and mix well.
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| • | Garnish with chopped coriander leaves, sliced almonds and fresh cream.
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