By: Neha Grover
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1 Cinnamon stick
8 Cloves
3 tsp Cumin seeds
1 tsp Fennel seeds
3 tsp Coriander seeds
1 tsp Peppercorns
2 Star anise
3 Mace
2 Brown cardamom
3 Green cardamom
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1/2 kg Mutton
2-3 tsp Ginger-garlic paste
1 tsp Turmeric
1 tsp Chilli powder
Cashew nut paste
A pinch of Garam masala
4-5 tsp Curd
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2-3 tsp Salt
3 tsp Ghee
2-3 tbsp Oil
2-3 cups Milk
A pinch of Saffron
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To prepare garam masala, dry roast all the spices. Then grind them finely.
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Make marinade for mutton: Add ginger-garlic paste, turmeric and chilli powder to half kg mutton.
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Add cashew nut paste, garam masala, curd and whisk it. Cover it with the lid and put it in the refrigerator for an hour.
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Let the meat come to room temperature. Season the meat with salt.
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Grease a handi/kadhai with some ghee and oil. Transfer the marinated meat from the bowl to the handi.
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Stir and cook for a few minutes. Cover with the lid and simmer it for another half an hour.
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Layer the mutton with cooked rice and pour a little saffron infused milk over it. Add salt, garam masala, roasted onions and ghee
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Cover the kadhai with the lid and weigh it down with something heavy. Cook on low flame for half an hour. Serve hot.
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