The name literally means Travellers’ Mutton, but it is actually an opulent, aromatic Awadhi dish made with mutton slow-cooked in ghee with a host of spices and an almond-ginger-garlic paste
Method
Soak almonds in warm water and peel them. Make a paste of almonds, ginger, garlic and green chillies. Heat oil/ghee in a pan and add bay leaves, cardamom, black cardamom, fennel and paan ki jad. Add sliced onions and cook until light golden.
Add mutton, along with Kashmiri chillies, dhania powder, haldi and salt, and sauté until it releases oil. Add the prepared almond-ginger-garlic paste and cook well. Add curd gradually while stirring continuously. Add coriander roots, mint powder, ginger powder, mutton masala and black pepper.
Pour in the mutton stock and cook on low flame until the meat becomes tender. Adjust seasoning and cook until gravy reaches the desired consistency. Serve hot.
