PREPARATION

1. In a mixing bowl, add 1 kilogram curd, 1 1/2 teaspoons salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon fennel powder, 1 teaspoon dry ginger powder and mix it well. Keep aside.

2. In a bowl, add 2 tablespoons milk, 1 teaspoon saffron and mix it well.

3. Soak for 20 minutes.

4. In a mortar, add 13 black peppercorns, 2 pods black cardamom and crush it with the help of a pestle.

5. Heat 40 milliliters olive oil in a heavy skillet, add crushed black peppercorns and black cardamom, 5 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon cumin, 1 teaspoon alkanes powder and mix it well.

6. Then, add 730 grams mutton and mix it well.

7. Cook for 5 - 7 minutes one medium heat.

8. Add 100 milliliters water and stir well.

9. Now, add the prepared curd mixture and mix it well.

10. Cover it with lid and cook for about 30 minutes on medium heat.

11. Open the lid, add saffron milk and give it a nice stir.

12. Again cover it with a lid and cook for about 30 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Cook for 3 - 5 minutes one medium heat.

15. Garnish with coriander.

16. Serve hot with rice.