* ¼ tsp hing dissolved in 1 tsp water
* ¾ tsp saunf (fennel)- powdered
* ¼ tsp sonth (dry ginger powder)
* ½ tsp ginger paste
* 1 tsp red chilli powder (degi mirch)
* ¾ tsp salt, or to taste, ¼ tsp pepper powder
* 8 tbsp curd (optional) – beat well till smooth
* 4 chhoti illaichi (green cardamoms) powdered
* A little kesar (saffron) – dissolved in warm water
Method:
* Heat Leonardo® Olive Pomace Oil in a cooker. Add laung, dalchini, moti illaichi and tej patta. Fry for one minute.
* Add mutton and hing water. Fry for 4-5 minutes till well fried. The mutton should become brownish in colour.
* Add saunf, sonth, ginger paste, red chilli powder, salt and pepper. Fry for 3-4 minutes.
* Reduce heat, Add powdered illaichi and curd. Keep stirring till it boils.
* Add ½ cup water. Close the cooker and give 2 whistles. Keep on low heat for 15 minutes. (Mutton should become tender. The time of cooking will depend on the quantity of mutton)
* Open the cooker after the pressure drops. Add saffron. Simmer for 2-3 minutes and serve.
