• 1 kilo mutton
  • 250 gm onion
  • 75 gm ginger-garlic paste
  • 2 bay leaves
  • 20 gm turmeric
  • 10 gm cardamom
  • 100 gm yoghurt
  • 100 gm ghee (clarified butter)
  • 1 tsp Kashmiri chili powder
  • 75 gm fennel seed
  • 25 gm ginger powder (methi)
  • 50 gm green cardamom powder
  • Mawal flower (dried cockscomb flower) or Tabasco sauce


Clean and chop onions. Heat ghee in pan and sauté chopped onions. When the onions turn golden brown in colour, take pan off stove and cool. Grind the onions to a paste. Add mutton in a pot of boiling water along with turmeric, cardamom, bay leaves and ginger-garlic paste. When the mutton softens remove it from the broth. Keep broth for later use.

Whip the yoghurt and keep aside. Soak mawal flowers in water for a few minutes. Heat ghee in pan, add the onion paste, broth and remaining ingredients. When broth has boiled for about 15 minutes, add the mutton and soaked mawal flower into pan. Cook for another 4-5 minutes and remove from stove. Serve hot with boiled rice of roti.

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