½ kg curry mutton or leg mutton cut cleaned washed 3 garlic cloves 1 small chunk ginger ¼ cup Almond powder / soak 15 almonds 1 tablespoon vinegar 2 tablespoon water
1 onion finely sliced Whole spices 3 of each ( cinnamon , Elachi (cardomom) , peppercorn , clove ) 1 teaspoon red chilli paste 1 ½ teaspoon dhana powder 1 teaspoon jeera powder ¼ teaspoon haldi 1 teaspoon Kashmiri chilli powder ¼ teaspoon cayenne pepper ½ teaspoon Garam masala Salt to taste
1 tablespoon tomato paste 2 tablespoon plain yogurt 125ml fresh cream 1 cup boiling water and few strands saffron ( soak for awhile) Handful dhania (coriander)
Add mutton with water in a pressure cooker and allow this to soften ( about 5 whistles ) .
In the meantime in a food processor make a paste with garlic cloves , ginger , almonds , vinegar and water . Set aside
In a pot add some oil as well as the onions and whole spices and on medium heat braise until golden brown . Now add the red chilli paste as well as the almond paste that you have prepared , braise on low for 1 minute add more oil if necessary, do not burn the spices . Add the cooked mutton from the pressure cooker with the remaining water from the cooker and a,low for the flavors to infuse . Add the remaining dry spices . Allow this to cook for atleast 10minutes . Now change the temp to low and add the yogurt , cream and tomato paste with the 1 cup saffron water and allow this to simmer . Thicken , garnish with dhania (coriander) and Almond powder or chopped roasted almonds