Its name literally means ‘golden meat’ because of the hue acquired by this slow-cooked, aromatic Awadhi dish
Method
Heat ghee in a heavy pot, add sliced onions and fry until light golden. Remove half of the fried onions, crush lightly and keep aside. In the same ghee, add whole spices (mace, cloves and cinnamon). Add mutton and sauté on medium-high until slightly browned. Add ginger-garlic paste, turmeric, chilli powder and salt.
Cook for 5-6 minutes and lower heat completely. Add whisked yoghurt gradually, stirring constantly to avoid curdling. Add crushed fried onions. Cook on low flame until fat separates.
Add almond paste and mix well. Add two cups of hot water.Cover and cook in a pressure cooker, two whistles or 12 minutes on low flame. Alternatively,slow cook for 45-60 minutes until mutton is tender. Once mutton is cooked, add saffron milk, white pepper, cardamom, kewra and rose water.
Simmer for five minutes on the low flame. Garnish it with silver varq-coated roasted almonds on top for the classic ‘kundan’ look.
