Ingredients
Mutton 1 kg
Clarified butter 1 cup
Yogurt 1 cup
Onions 4 (sliced)
Green cardamoms 8 (crushed)
Almonds 10 (sliced)
All spice 1 tsp (powder)
Black cumin 1 tsp
Red chili 1 tbsp (powder)
National Ginger garlic paste 1 tbsp
Coriander 2 tbsp (powder)
Poppy seeds ½ tbsp
National Salt to taste
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Cooking Directions
In a bowl, add mutton, yogurt, National ginger garlic paste, red chili powder, National coriander powder, National salt and all spice powder and mix well.
In a cooking pot, heat clarified butter and sauté sliced onions till golden.
Spread fried onion on an absorbent paper to cool and crisp up.
Crush fried onion and add back to the cooking pot along with marinated mutton.
Cover the pot and cook on low flame.
When mutton is dry, stir and add 2 cups warm water and allow cooking until meat is cooked through.
When oil starts to separate, add sliced almonds, poppy seeds, cumin and crushed cardamoms, mix.
Allow simmering for 10 minutes and then serve with roghani naan.
