Ingredients for Mutton Naan Gosht

1/3rd cup Water

1 teaspoon Turmeric Powder

Half cup Fried Onions

1 tablespoon Coconut Powder

7 to 8 Cashew

1/4th teaspoon Sandalwood Powder

4 to 5 tablespoon Oil

1 tablespoon Ginger-Garlic paste

1 teaspoon Salt

Half cup Curd

1 and a half teaspoon Coriander Powder

Half teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

1 medium size Onion sliced

1 small piece of Nutmeg

1 small piece of Maze Flower

1 piece Cinnamon Stick

3 Cloves

3 Green Cardamoms

Half teaspoon Black Pepper

1 Bay Leaf

More than half cup Water

1 teaspoon Clarified Butter

25-30 Lotus Seeds

1 cup Water

1 tablespoon Kewda Water

Steps for Mutton Naan Gosht

In a small bowl take 1/3rd cup of water and half tsp of turmeric powder mix it and keep aside.

In a blender take half cup fried onions, 1 tbsp coconut powder, 7 to 8 cashew (soaked in water for 10 minutes), 1/4th tsp Sandal wood powder by adding a little water grind these ingredients into a fine paste.

Heat 4 to 5 tbsp oil in a pressure cooker, when the oil is hot pour the turmeric water that you have prepared to the hot oil slowly, cover it immediately or it may splutter out, so let it cook for one minute on low flame.

Then increase the flame, mix the turmeric water with the oil by stirring until the turmeric turns into small dots.

When the turmeric is cooked properly with the oil then add half kg mutton, one tbsp ginger garlic paste, half tsp salt and sauté on high flame for 4 to 5 minutes.

Take half cup curd in a bowl add half teaspoon coriander powder, half teaspoon turmeric powder, 2 teaspoon red chilli powder mix it well and keep ready for further use.

After frying the mutton on high flame for 4 to 5 minutes, add 1 medium size sliced onion, 1 small piece of nutmeg, 1 small piece of maze flower, 1 piece of cinnamon stick, 3 cloves, 3 Green cardamom, half tsp black pepper, 1 bay leaf sauté this with the mutton on high flame for 1 minute and then add the curd mixture that you have prepared before, at this point lower the flame and mix it well with the mutton.

Cook for 2 minutes on low flame, then increase the flame and fry by stirring for 2 minutes till oil floats.

Then add half cup of hot water mix it and close the lid of the cooker and pressure cook till mutton is tender.

When the Mutton is done, add the onion mixture that you have blended to the mutton mix it well on high flame then cover and cook on low flame for 4 to 6 minutes till oil separates.

In a pan heat 1 tsp clarified butter then add 25 to 30 Lotus seeds by stirring, roast the seeds till light Golden in colour and then remove them from the pan.

Check the mutton when the oil separates adjust the consistency of the gravy as per your requirement.

Add 1 cup of hot water to make some gravy and 1 tbsp kewra water, let it come to a boil then add the roasted lotus seeds and cook on low flame for 2 to 3 minutes.

When done garnish with coriander leaves.

Your Mutton Naan Ghosht is ready to serve.

The soft and pillowy naans are perfect for soaking up the rich and indulgent gravy.

Serve it hot with fluffy soft naans or parathas.

Lotus seeds may be used to relieve pain, manage weight, and reduce blood sugar levels. It may be used to reduce depression and anxiety. Lotus seeds can be used for microbial infections, cancer, and Alzheimers disease. Additionally, lotus seeds can be used to protect the liver.

Mutton contains a high amount of protein and healthy fats and has a lot of micronutrients which are beneficial for the overall functioning of the body. Mutton when consumed in small quantities is good for health.

Sandalwood was originally an ingredient reserved just for Indian royalty in Mughal times, used for cooking kebabs of fresh caught game, rich curries and even as garnishes! It adds an inexplicable aroma and nuance that is hard to put into words, we think the best way is to try for yourself.

Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. Ground cashew paste is used in sabzis, Punjabi curries and Korma to thicken the gravy. Whole cashew is used in many rice dishes like Biryani and Pulav to add a nice crunch and richness to the dish.

Nutmeg powder is used to flavour many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, and vegetables. It tastes nutty and slightly sweet and is an intense spice that has an appetizing aroma. For those who are more sensitive to heat, nutmeg might seem almost spicy.

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Tips *Do not overcook the mutton. *Fry the mutton well with the onions for a smooth and thick gravy. *You can increase or decrease the quantity of lotus seeds as your requirement.