1.Mix yogurt with red chilli powder, coriander powder and salt. Marinate mutton pieces in this for at least
thirty minutes preferably in the refrigerator.
2.Slice four onions and chop the remaining into one-inch cubes.
3.Heat oil in a kadai and add sliced onions. Sauté over medium heat till light brown.
4.Add ginger, garlic and green chillies. Continue to sauté until onions become golden brown.
5.Add cumin seeds, mustard seeds and crushed coriander seeds. Stir for half a minute and add marinated
mutton along with the marinade.
6.Add four cups of water, bring to a boil, cover and simmer until the mutton is tender and water has
7.Add almond paste dissolved in cream, bring to a boil and reduce to medium heat.
8.Add saffron dissolved in warm milk and stir. Sprinkle crushed kasuri methi and cardamom powder.Adjust
9.Add onion cubes and green capsicum. Stir for two minutes. Add tomato and stir for a minute.
10.Serve hot garnished with coriander leaves.