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jkaplinsky
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PdfHeat a saucepan, add mustard oil, cloves, green cardamom, mutton and saute well.
In a bowl, add curd, saffron strands, dried ginger powder, fennel powder, asafoetida, kashmiri red chilli powder and mix well, transfer it into a saucepan.
Add salt to taste and let it cook. Add little mutton stock mix well and cover it with the lid. cook till the meat is tender.
In a pan, add ghee, ratanjot once it leaves the colour, strain the mixture and transfer it into the saucepan and mix well.
Serve hot with naan.