INGREDIENTS:
MUTTON (LAMB)-1/2 Kg basmati rice-1/2kg
large onion-4
tomatoes-4
green chillies-10
ginger-one inch large piece
garlic-20 cloves
cashews-25
raisins-20
ghee-5tbsp
turmeric powder-1/2 tsp
yogurt-1/2 tsp
chilli powder-2 tsp
garam masala powder-1 tsp
lemon juice-1 lid
mint-1/2 cup
curry leaves-a little
oil-100g
salt-required amount
RECIPE:
Clean the rice.
Then one add ghee to the cooker and fry the rice,add 5 tbsp water and simmer till a whistle.
Next clean the mutton and chop into large pieces.chop the onion lengthwise.Grind green chillies,ginger and garlic into powder.
Grind poppy seeds with coconut flour.
when all this is ready and the oil has dried in the cooker,three-quarters add onion and fry well.
Add ginger,garlic and green chilli paste and fry.Add chilli powder,turmeric powder and garam masala powder.when everything is green and fragrant,add tomatoes and fry.
once the tomato paste is cooked,add the mutton and stir fry.Add yoghurt and salt.
Cover the cooker and simmer for about 15 minutes.
Then open the cooker and add the poppy seeds and coconut pour in the mixture and bring to a further boil and drain the gravy.
Next fry the remaining onion and grapes in ghee.
Fry the cashews until golden.
Then put a little bit of boiled asparagus in a large bowl and spread it with a little bit of curry leaves,mint,roasted onion,cashews and raisins.Leave the lemon juice.
Pour the steamed mutton gravy over it layer the mutton evenly.
Next,spread a small amount of asparagus again.
Spread the mutton gravy on top.layer 3 layers on top of each other like this.
Then tie it 'thum' and leave for 10 minutes.Then bake and serve.
