Mughlai Mutton Stew Recipe | Masala Mornings | Shireen Anwar | Desi Food

Method:

Heat ghee and oil in a pressure cooker, when ghee is hot add all the crushed whole spices, bay leaf, boiled onion paste, fry until golden, add ginger garlic paste, fry until onion is brown, keep adding little water, add mutton, fry for 5 mins, add yogurt, salt and grinded masala with 2 cups of water, close pressure cooker and cook until mutton is done. Lastly add kewra , mix well, serve with nan.

Method:

Grease 8 inch round pan, sieve flour and baking powder together, beat butter and sugar until light and fluffy, add in eggs 1 at a time along with essence, beat until mixed, stir in half the sifted flour and half the milk then stir in remaining sifted flour and milk, spread the mixture into the prepared tin, sprinkle with grated apple and flaked almonds, bake on 180 d for 45 mins.

Method:
Brush square pan with oil, put mince, ginger garlic, turmeric, chili powder, yogurt and salt with half cup water in a pan, cook until tender and dry, grind to a fine paste, then add all the ingredients in column 2 except the fried nuts, brush square pan with oil, divide mixture into two, spread one mixture on a greased tray, spread with sliced eggs on the mince, spread the remaining mince in a layer to cover the eggs, brush the top of mince with oil, sprinkle fried nuts, bake till golden for 20 mins on 180 d, cut into square, spread with silver warq.