Ingredients

• 1 kg - raan mutton, cleaned and washed
• 4 nos- medium sized onions, cut in small pieces
• 3 nos - tomatoes blended into a puree
• 1" - ginger
• 6 nos - garlic cloves, ground in to a paste
• 3 nos - cardamoms
• 3 nos - cloves
• 1" - cinnamon, ground in to a paste
• 200 g - curd, hung in a muslin cloth for 2 hrs
• 2 tbsp - olive pomace oil
• 1 tbsp - desi ghee
• 2 tbsp - dried garam masala
• 2 tsp - jeera
• 1 tsp - dhania seeds
• 6 - pepper pods
• 1 dried red chilli
• 3 tsp - salt
• 1/2 tsp - haldi
• 1/2 tsp - red chilli powder
• 5 to 6 strands - saffron, dissolved in 3 tbsp - warm milk
• 1 tsp - kewra / rose water

How to Make Fragrant Mutton Khada Masala

• Add the olive oil in a pressure cooker and put on high heat until the fragrance wanes. Add desi ghee and mix with olive oil. Add onions, fry until golden brown.
• Add cardamoms and clove cinnamon paste and the ginger-garlic paste.
• Fry for another 3 to 5 minutes, add haldi and red chilly and mix.
• Add the mutton and fry with the reddened onion mixture for about 7 minutes.
• Add garam masala powder and mix, keep adding 2 tbsp of tomato puree and 1tbsp of curd at a time.
• Keep mixing with the rest of the gravy until it thickens.
• Keep on medium heat until the oil separates from the gravy.
• Add milk and saffron, 3 cups of water and kewra/rose water.
• Close the cooker lid and wait for air bubbles to escape.
• Add the cooker weight, cook on high heat till the first steam whistle.
• Then keep on medium heat for 10 minutes more.
• After the steam cools down, open the cooker and put on high heat until the gravy is thick.
• Before serving, sprinkle 1 tbsp garam masala and garnish with onion rings and fresh coriander leaves.