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INGREDIENTS
Mutton: 3 kg
Bakre ke paaye: 2
Brain of a goat: 2
Nalli: 2
Green cardamom: 6 (unseeded)
Cloves: 4
Onion: 3 (cut in rings)
Ginger: 1 piece
Latif Cooking Oil: 2 cups
Turmeric: 1 teaspoon
Black cumin and saunf: 1 teaspoon
Salt and pepper: as per taste
Wheat flour and soonth (ginger powder): as per requirement
PROCEDURE
Grind soonth, saunf, black cumin, cardamom and clove. In half of the required Latif Cooking Oil, fry onion to golden brown color. Then add meat, paaye, nallian, salt, pepper and turmeric. Cook on low heat. Once it has been cooked properly, wheat flour mixed in water to make the gravy thicken. Now add all ground spices, ginger and brain. Keep stirring and cook for a little while. Add water and let it simmer. When it starts to boil, seal the pot with kneaded flour. Lower the flame and let it cook for 6 hours. Once ready, serve with hot naan.
INGREDIENTS
Bakre ke paaye: 2
Brain of a goat: 2
Nalli: 2
Green cardamom: 6 (unseeded)
Cloves: 4
Onion: 3 (cut in rings)
Ginger: 1 piece
Latif Cooking Oil: 2 cups
Turmeric: 1 teaspoon
Black cumin and saunf: 1 teaspoon
Salt and pepper: as per taste
Wheat flour and soonth (ginger powder): as per requirement
PROCEDURE
Grind soonth, saunf, black cumin, cardamom and clove. In half of the required Latif Cooking Oil, fry onion to golden brown color. Then add meat, paaye, nallian, salt, pepper and turmeric. Cook on low heat. Once it has been cooked properly, wheat flour mixed in water to make the gravy thicken. Now add all ground spices, ginger and brain. Keep stirring and cook for a little while. Add water and let it simmer. When it starts to boil, seal the pot with kneaded flour. Lower the flame and let it cook for 6 hours. Once ready, serve with hot naan.
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