A unique experiment with milk and mutton for this curry that will amaze your taste buds. An exquisite creamy mutton curry with exotic spices, curd and aromatic milk infused with saffron. Enjoy your meal and keep us posted!
Boil the meat with a pinch of salt in a pressure cooker till 2 whistles and then stain & store the stalk, keep it aside.
In a pot heat 1 cup Keventer Metro Toned Milk with a pinch of saffron. Let the saffron leave its colour and aroma. Take it off the heat and keep aside.
In a skillet add 1 Tbsp cooking oil. Mildly crush green cardamoms and cloves and add to skillet. Let them change colour.
Add the onion puree and crushed garlic. Cook for 5 minutes in medium heat. Sauté till golden brown. Now add turmeric and coriander powder and salt.
Whisk and add Keventer Metro Dahi. Add saffron infused Keventer Metro Toned Milk. Cook for 1-2 minutes.
Now add the boiled meat. Cover the pan and continue cooking on low heat for10 minutes or till the meat is tender.
Add the pepper and coriander leaves. Turn off the heat. Leave it for 5 minutes, standing time.
Serve hot with Kashmiri pulao or Keventer Lachha Paratha.
