MANSAFIngredients750 gms mutton, cut into 1½ inch pieces on the bone1 bay leafSalt to taste¼ cup + 1 tbsp ghee¼ cup almonds, blanched and peeled ¼ cup pinenuts2 medium onions, sliced 5 tbsps + ½ cup hung yogurt3 tsps cornstarch½ tsp all spice powder Black pepper powder to taste1 inch cinnamon Roomali roti for servingPulao for servingMethod1. Heat 8-9 cups water in a deep non-stick pan, add mutton pieces, bay leaf and salt and mix well. Bring to a boil. 2. Heat ¼ cup ghee in a non-stick pan, add almonds and sauté till lightly brown. Add pinenuts and sauté further for a minute. Strain the ghee and place the nuts in a bowl. 3. Heat the strained ghee in the same non-stick pan, add onions and sauté till translucent, add ladleful of stock from the mutton pan. 4. Switch off the heat under the pan with mutton and strain the stock. 5. Add mutton pieces to the pan with ghee and mix well.6. Mix 5 tbsps hung yogurt with salt and 1 tsp cornstarch in a bowl. Add 4 ladleful of mutton stock and whisk well.7. Add ¼ tsp all spice powder, black pepper powder and yogurt mixture to the mutton and mix well. Cook till the mutton becomes soft. 8. Take ½ cup hung yogurt in a bowl, add remaining cornstarch, salt, remaining all spice powder and 2 ladleful of mutton stock and whisk well.9. Heat 1 tbsp ghee in another deep non-stick pan, add cinnamon, yogurt-allspice mixture and mix well. Add 2-3 ladleful of mutton stock and mix well. Add pepper powder and mix well. Add remaining mutton stock and cook till the mixture thickens. Transfer into a serving bowl.10. Place roomali roti on a serving platter, pour the mutton gravy on top, place pulao in the center, top with cooked mutton pieces and sprinkle the fried nuts. Serve hot with the cooked yogurt-all spice mixture.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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