Ingredients for MUTTON AFGHANI

½ kg Mutton

1 tsp Ginger Garlic Paste

½ tsp Salt

¾ tbsp Oil

½ tsp Garam Masala Powder

2 Onions (fine paste)

15/20 Cashew (soaked in hot water and make a fine paste)

1 cup Coriander Leaves (fine paste)

4 tbsp Fresh Cream

½ tsp Chat Masala

½ tsp White Pepper Powder

1 tsp Fenugreek Leaves (roasted and crushed)

½ tsp Garam Masala Powder

1 tbsp Ginger Garlic Paste

1 tsp Green Chilli Paste

¾ Cup Curds

2 tsp Coriander Powder

½ tsp Salt

Steps for MUTTON AFGHANI

In a pressure cooker put the mutton, ginger garlic paste, salt, garam masala powder and ¼ cup water and pressure cook it on high flame till one whistle and on low flame for 8 -10 mins till mutton is tender.

In a bowl take fresh cream add coriander paste, chat masala, white pepper powder, fenugreek leaves, garam masala powder, green chilli paste and mix it with the cream and keep aside.

Check the mutton if done keep the stock and remove the mutton pieces from it.

In pan heat oil, fry the mutton pieces for 2-3 mins and remove it from the oil and keep aside.

In the same oil, add onion paste and sauté for 2 mins then add ginger garlic paste and sauté for 2-3 mins.

Now put the fried mutton, beaten curds, coriander powder, salt and the stock of mutton and keep stirring on high flame till curd is cooked and oil floats then add fresh cream green paste, cashew paste and mix it properly.

Cover it cook it on low flame for 5-6 mins till oil floats on top.

Serve it hot with rumali roti, naan or paratha.