BZU PAGES: Find Presentations, Reports, Student's Assignments and Daily Discussion; Bahauddin Zakariya University Multan

Attachment 22068

Ingredients

1 kg mutton
1 cup clarified butter
1 cup yogurt
4 sliced onions
8 small cardamoms
10 sliced almonds
1 tsp hot spices powder
1 tsp black cumin
1 tbsp red chili powder
1 tbsp ginger garlic paste
2 tbsp coriander powder
½ tbsp poppy seeds
Salt to taste

Method
In a bowl, add kg mutton, 1 cup yogurt, 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 2 tbsp coriander powder, salt to taste and 1 tsp hot spices powder and mix well. In a cooking pot, heat 1 cup clarified butter and sauté 4 sliced onions until they are golden brown. Spread fried onion on an absorbent sheet so that they are crisp. Crush fried onion and add to a cooking pot along with marinated mutton. Cover the pot and allow cooking on low flame. When mutton is dry, stir together and add 2 cups warm water and allow cooking until meat is cooked. When oil forms a separate layer, add 10 sliced almonds, ½ tbsp poppy seeds, 1 tsp black cumin and 8 crushed cardamoms and mix. Allow simmering for 10 minutes and then serve with roghani naan.