PREPARATION

1. In a blender, add 50 grams fried onions, 2 tablespoons almonds, 2 tablespoons green chili, 2 tablespoons desiccated coconut, 60 milliliters water and blend it into a paste.
2. Keep aside.
3. Heat 1 1/2 tablespoons desi ghee in a heavy skillet, add 1 bay leaf, 10 black peppercorns, 4 pods green cardamom, 1 pod black cardamom, 1 teaspoon cumin and stir for 1 - 2 minutes.
4. Then, add 450 grams mutton and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Add 1 tablespoon ginger garlic paste and mix it well.
7. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon lemon juice and mix it well.
8. Now, add the blended paste in it and mix it again.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 180 grams curd and mix it well.
11. Then, add 400 milliliters water and mix it again.
12. Cover it with lid and cook for about 50 - 60 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 30 grams fresh cream, 2 teaspoons dry fenugreek leaves and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat.
17. Garnish with dry fenugreek leaves.
18. Serve hot.

Roghni Naan

Servings - 3

INGREDIENTS

Dry yeast - 1 tablespoon

Sugar - 2 teaspoons

Warm milk - 120 milliliters

All purpose flour - 300 grams

Salt - 1/4 teaspoon

Baking soda - 1/4 teaspoon

Oil - 1 tablespoon

Warm milk - 70 milliliters

Oil - 2 teaspoons

Egg wash - for brushing

White sesame seeds - for garnishing

Black sesame seeds - for garnishing