STEP 1.Heat a pan, add mustard oil, cloves, inexperienced cardamom, mutton and saute well.
STEP 2.During a bowl, add curd, saffron strands, dried ginger powder, fennel powder, asafoetida, kashmiri red hot pepper powder and blend well, transfer it into a pan.
STEP 3.Add salt to style and let it cook.
STEP 4.Add very little mutton stock, combine well and canopy it with the lid.
STEP 5.Cook until the meat is tender.
STEP 6.In a pan, add ghee, ratanjot once it leaves the color, strain the mixture and transfer it into the pan and blend well.
Nutrition value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment