1 kilo mutton, cut into serving portions
100 grams onions
5 flakes garlic
1 inch piece ginger
4 bay leaves
1 ½ cups thick coconut milk
1 cup curds
2 tbsps each of sliced almonds and pistachios
50 grams sliced dries apricots
¼ cup finely grated coconut
1 tbsps poppy seeds
2 tbsps vinegar
1 tbsp garam masala
1 tbsp each of ground cumin and coriander seeds
Handful of coriander leaves
½ tsp saffron dissolved in 1 tsp hot milk
Salt and chilli powder to taste
Grind together onions, garlic, ginger, coconut and poppy seeds. Add the spices, salt, curds and vinegar and apply on mutton.
Put in a heavy bottomed vessel and cook till mutton is dry. Add the coconut milk, nuts and fruits and continue cooking on slow fire till the mutton is tender.
Decorate with coriander leaves and serve.