250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)
•First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
•Now heat ghee.
•Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
•Add masala paste and simmer for 3 minutes.
•Add keema and simmer.
•Add beaten curd and a cup of water.
•Cook till meat is tender and gravy is thick.
•Add garam masala, soaked saffron and cashewnuts.
•Cover it with a lid for few minutes.
•Serve hot garnished with chopped coriander leaves.
