1 Tablespoon Ginger Garlic Paste.
1 Tablespoon Parsi Garam Masala.
1 Teaspoon Roasted Coriander Seeds Powder.
10 Kashmiri Chilies - Remove seeds , soak in water and make paste.
1 Teaspoon Haldi.
300 Grams Thick Curd.
1/2 Cup Sugar
1 Gram Saffron - warm on tawa to bring out flavors.
3 Tablespoons Ghee
2. Place 3 tablespoon ghee in a pot and saute onions till soft and pink.
3. Mix ground chilies and all masala powders well , then add to the pot , saute a minute and add mutton.Cook a few minutes and then add water , give pressure till mutton is done. If there is too much gravy , dry it up till you have a thick gravy.
4. Whisk curd and sugar together , add to the mutton along with saffron strands , gently mix and cook another 3-4 minutes to marry all flavors.