 |
Wash the mutton well, dry and set aside |
|
|
Blend the
coriander seeds, 1 onion, almonds and garlic together.
Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside |
|
|
Add the mutton
to the oil and fry until the liquid dries up. Add 3/4
cups of hot water and simmer until the meat is almost
done or (3/4 cooked) OR pressure cook at 15 psi for 20
minutes |
|
|
Reduce the
pressure. Add salt and pepper. Uncover and dry the
liquid |
|
|
Add the beaten
yogurt and fry until the oil separates. Add the fried
grounded onion |
|
|
Beat the cream
for about 5 minutes or until it is to a thick
consistency. Add the soaked or ground saffron. Mix it
with the cooked mutton |
|
|
Add the garam
masala and bake at 250 degrees F for 1/2 hour |
|
|
Serve
garnished with chopped coriander leaves |
