Baghdadi Zafrani Gosht

Ingredients

½ kg boneless mutton or beef
2 tbsp oil
2 medium onions (cut into quarters)
2 whole dried red chillies
¼ tsp powdered shah jeera
1½ tbsp lightly roasted besan
1 tbsp powdered cashew nuts
1 tbsp powdered khus-khus
1 tbsp ground dry coconut
1 tbsp powdered chironji (charoli)
¼ tsp saffron

Marinade

1½ cups thick curd (whisked)
1 tsp garlic paste
1 tsp ginger paste
1 tbsp chopped green chillies
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 tsp salt
1½ tsp red chilli powder
½ tsp turmeric powder
6 green cardamoms, powdered
¼ tsp powdered mace (javitri)
¼ tsp powdered cinnamon

For Garnish

1 tbsp black raisins

Method :

Wash meat, pat dry & cut into two-inch cubes. Combine for marinade, mix in meat & marinate for 30 minutes. Heat oil in a pressure cooker, add onions & fry till golden brown. Drain & set aside. Add red chillies to the hot oil & fry for a few moments.

Mix in meat with its marinade & cook under pressure for 15 minutes. Allow cooker to cool before opening it. Stir in remaining except saffron, & cook over low heat for seven to eight minutes, stirring occasionally.

Add saffron & simmer for two to three minutes longer, till oil bubbles on the surface. Garnish with reserved fried onions & black raisins.