Mutton/lamb ½ kg
Yogurt ½ cup
Black cardamom 3
Green chilies 5
Cinnamon powder ½ tsp
Cumin ½ tsp
Garlic paste 1 tbsp
Salt to taste
Red chili powder 1 tbsp
Turmeric ½ tsp
Oil ½ cup
Large onion 3 (sliced)
Cashew nuts 7-8 (ground)
Poppy seeds 1 tbsp (ground)
Discarded coconut 1 tbsp (ground)
Green coriander ¼ bunch (chopped)
Wash the meat and keep in strainer.
Mix yogurt, black cardamom, green chilies, cinnamon powder, cumin, garlic paste, salt, red chili powder, turmeric and green coriander.
Apply this mixture on meat and leave for 1 hour.
Heat oil in a pan and fry onion until golden brown. Remove onion in a plate and shift meat mixture in same pan and cook.
When yogurt water dries, add sufficient amount of water to cook the meat. Cover and cook until tender.
Stir in ground cashew nuts, poppy seeds, and coconut.
Add fried onion, simmer for 2 minutes and dish out.
Serve with naan or roti.