Step 1

Heat a saucepan, add mustard oil, cloves, green cardamom, mutton and saute well.

Step 2

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.

Step 3

Add salt to taste and let it cook. Add little mutton stock mix well and cover it with the lid.

Step 4

cook till the meat is tender.

Step 5

In a pan, add ghee, ratanjot once it leaves the colour, strain the mixture and transfer it into the saucepan and mix well.

Step 6

Serve hot with naan.