Mutton – 1/2 kg
Curd (thick) 3/4 kg
Onions ( medium) -2 – sliced and fried golden brown – crushed by hand
Garlic paste – 1 tbsp
Cardamom big and small – 2 each
Stick of cinnamon
Zeera seeds -1/2 tsp
1 tsp of garam masala powder
Besan – 1 tbsp
Saunf powder – 1 tbsp
Oil ( preferably ghee) – 3 tbsp
Method
Boil mutton with very little water. Add the garlic , salt and whole garam masala. When semi tender (usually 15-20 min depending on cut you use)
Heat the ghee add the curds ( which has been mixed well with Besan to prevent it from curdling)
Stir till curd reduces then add the crushed fried onion ( you can grind it coarsest).
Add the mutton, garam masala and saunf powder.
Bring it to boil and add the mutton soup.
Cool for 5 min on sim
Garnish with dried mint leaves
(Recipe courtesy Mrs Tasneem Haji)
