Ingredients:
Mutton, cut into serving proportions 1 kg.
Onions 100 gms.
Garlic, flakes 5 nos.
Ginger 1 ” piece
Bay leaves 4 nos.
Thick coconut milk 1 ½ cup
Curds 1 cup
Almonds, sliced 2 tbsps.
Pistachios, sliced 2 tbsps.
Dried apricots, sliced 50 gms.
Coconut, grated finely ¼ cup
Poppy seeds 1 tbsp.
Vinegar 2 tbsps.
Eggs, hard boiled 4 nos.
Garam masala 1 tbsp.
Green Peas 1 cup
Cumin, ground 1 tbsp.
Coriander seeds, ground 1 tbsp.
Coriander leaves A handful
Saffron dissolved in 1 tsp. hot milk ½ tsp.
Salt & chili powder To taste

Method:
Grind together onions, garlic, ginger, coconut and poppy seeds. Add the spices, salt, curds and vinegar,
& apply to the mutton Put in a heavy bottomed vessel and cook till the mutton is dry. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.
Decorate with eggs and corianderleaves. Serve with rice.