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Best served with steamed basmati rice, naan, or paratha.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove for best flavor and texture.
Variations:
Add a splash of coconut milk for a creamy South Indian twist.
Use garam masala or fennel powder for a flavor change.
For extra richness, finish with a dollop of cream or cashew paste.
FAQ:
Q: Can I pressure cook the mutton?
A: Yes! Pressure cook for 3–4 whistles to reduce cooking time.
Q: Can I use lamb instead of mutton?
A: Absolutely. Lamb cooks faster and works well in this recipe.
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