1 cinnamon stick 8-10 cloves 2-3 tsp cumin seeds 1 tsp fennel seeds 2-3 tsp coriander seeds 1 tsp pepper corns 2 star anise 2-3 mace 2-3 brown cardamom 3-4 green cardamom For Mutton marination: 1/2 kg mutton 2-3 tsp. ginger-garlic paste 1 tsp turmeric 1 tsp chilli powder Cashew nut paste Pinch of garam masala 4-5 tsp. curd
1.For the Garam masala, dry roast all the spices. Once they are roasted, cool slightly and grind to a fine powder. 2. For marinating the mutton, add the mutton, ginger-garlic paste, turmeric and chili powder to a bowl. Add cashew nut paste, garam masala, curd and mix so the mutton is well-coated. Cover with the lid and refrigerate for an hour. 3. Remove the marinated mutton from the fridge and let rest to room temperature. Season the meat with salt. 4. Heat ghee and oil in a large handi. Drop in the mutton, stir for a few minutes. Cover with a lid and simmer for about half an hour. 5. Now layer the mutton with cooked rice and pour a little saffron induced milk over it. Add a little salt, garam masala to taste, fried onions and ghee to it. 6. Cover the handi with the lid again and weigh it down with something heavy. Cook for about half an hour on low heat. Serve hot.