← Nouns Cooking · Indian

Ingredients

• 500 g bone-in mutton or lamb, small pieces
• 2 tbsp Ghee
• 1 Cinnamon stick
• 4 Cloves
• 3 green cardamom pods
• 1 Bay leaves
• 2 Onion, thinly sliced
• 1 tbsp ginger-garlic paste
• ½ tsp Ground turmeric
• 2 tsp Salt
• 1.3 l Water
• 2 whole green chillies
• 30 g Cashews, soaked in hot water for 15 min
• 20 g blanched almonds, soaked with the cashews
• 150 g Plain yogurt, whisked
• 1½ tsp freshly ground black pepper
• 1 tsp Garam masala
• 3 tbsp Coriander (cilantro), chopped
• 2 tbsp Mint, chopped
• 1 lime, juiced

Method

1. Heat the ghee in a heavy pot over medium heat. Add the whole spices for 30 seconds, then the onions, and cook for 8 min until soft and pale gold.
2. Add the mutton, ginger-garlic paste, turmeric and salt and stir-fry for 5 min until the meat changes colour.
3. Pour in the water, add the whole chillies and bring to the boil. Cover and simmer gently for 50–60 min until the mutton is very tender.
4. Blend the drained cashews and almonds with the yogurt into a smooth paste.
5. Lower the heat and stir the nut-yogurt paste into the soup with the pepper and garam masala. Simmer gently for 8–10 min, stirring, until creamy.
6. Add the coriander, mint and lime juice and serve hot, with sheermal or bread.

Tips

• Contains cashews and almonds.
• Keep the heat low after the yogurt goes in so the soup stays silky.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen My Food Story