🔪 Method

1. Marinate & brown the meat

   • Clean the mutton pieces and pat dry.

   • Heat mustard oil till it begins to smoke slightly, then reduce the heat.

   • Add the whole spices (cardamoms, black cardamom, cloves, cinnamon, bay leaf) and fry briefly until fragrant.

   • Add sliced onions and sauté until golden-brown.

   • Add the ginger-garlic paste and cook for a minute or two.

   • Add the mutton pieces, salt, fennel powder, dry ginger powder, chilli powder. Mix well and sauté until the meat is lightly browned on all sides.

2. Add yogurt & simmer

   • Lower the heat. Add the beaten yogurt gradually (so it doesn’t curdle), stirring constantly.

   • Once it’s incorporated, add enough water to cover the meat (or as per desired gravy thickness).

   • Cover and cook on low-medium heat until the meat is tender (about 45-60 minutes, depending on cut). You may use a pressure cooker (about 2 whistles) but slow cooking enhances flavour.

3. Finishing touches

   • When meat is almost done and the gravy has thickened, add the saffron-milk if using, stir gently.

   • Adjust salt, and check chilli/heat level.

   • Garnish with chopped coriander or mint.

🍽 Serving suggestions

• Serve hot with steamed basmati rice, saffron rice, or a flatbread like naan/roti.

• A side of Kashmiri salad or a light raita complements it well.

• This dish is rich — so fresh greens or lightly spiced vegetable sides help balance the