Dabba Gosht-SK Khazana

Ingredients list for Dabba Gosht-SK Khazana

• 500 grams Boneless mutton cut into cubes
• 12-16 Cashewnuts soaked
• 1/4 cup Desiccated coconut
• 2 tablespoons Poppy seeds (khus khus) soaked
• 3 tablespoons Ghee
• 1 cup Onion paste
• 1 tablespoon Ginger-garlic paste
• 1/2 tablespoon Green chlli paste
• 3/4 cup Yogurt
• 2 tablespoons Roasted Bengal gram (daalia) powder
• to taste Salt
• 1/4 teaspoon Garam masala powder
• 3 Eggs
• 5 Tomato roundels
• for garnish Fresh coriander leaves chopped

Method

1. Put cashewnuts, desiccated coconut and poppy seeds along with the water in a blender and blend to a fine paste.
2. Heat ghee in a pressure cooker. Add onion paste and sauté for 2 minutes. Add ginger-garlic paste and green chilli paste, mix and sauté for 2 minutes.
3. Add mutton cubes, mix well and cook for 2-3 minutes. Add yogurt and mix well.
4. Add the prepared paste and roasted Bengal gram powder, mix and cook for 3-4 minutes.
5. Add salt and garam masala powder and mix well. Add 2 cups water, mix, cover and cook under pressure till the pressure is released for 6-8 times.
6. Preheat oven to 180˚ C.
7. Break the eggs into a bowl, add salt and beat lightly.
8. Transfer the mutton curry into an ovenproof glass baking dish, pour the beaten eggs over it and top with the tomato slices.
9. Put the dish in the preheated oven and bake for 8-10 minutes.
10. Garnish with coriander leaves and serve hot.