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Medium
Published 1961
For the marinade:—Cut the mutton into neat pieces. Wash and dry. Grind coriander seeds, poppy seeds, almonds, mace, cinnamon, cloves and brown cardamoms. Mix this ground paste with the curd, salt, onions, garlic, cumin seeds and red pepper. Add mutton and leave in this marinade for to 2 hours.
For the stock:—Pressure-cook