Step1
Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
Step2
Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take ten to twelve minutes.
Step3
Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
Step4
Add the onion paste and cook for ten more minutes.
Step5
Add 3 Cups of water and when it start boiling add the yogurt cook covered on slow flame, till lamb is tender, stirring occasionally. Serve hot.
By Ria Samuel
Pre Time
2hr
Serves
8
Difficulty
Easy
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