Ingredients

• 1/2 kg - mutton
• 1 cup - curd
• Thin coconut milk - 1 cup
• Thick coconut milk - 1 cup
• 3 - onions, thinly sliced
• 3 tbsp - cashew nuts
• 2 tbsp - poppy seeds (khus khus)
• 2 tsp - fennel (saunf)
• 6 to 8 - green chillies
• 3 cm piece of ginger
• 6 flakes - garlic
• 4 tbsp - oil or ghee
• 4 - cloves
• 2 pieces - cinnamon
• 3 - cardamom
• salt to taste

How to Make Shahi Mutton Kurma

• Wash mutton and squeeze out the water.
• Add curd, salt and marinate for an hour.
• Roast poppy seeds and fennel, lightly, without oil.
• Cool and powder with cashew nuts in a mixer.
• Add 1/2 cup water and grind to a smooth paste.
• Grind green chillies, ginger and garlic together.
• Heat oil/ghee in a pressure pan.
• Add cloves, cinnamon and cardamoms.
• Heat oil in a pan and add onions. Fry till brown.
• Add chilli paste and fry.
• Add mutton with the curd.
• Add thin coconut milk.
• Pressure cook for 15 mins.
• Once cooked, add cashew paste and thick coconut milk to the curry.
• Simmer for 2-3 mins.
• Serve hot with pulao or paratha.