Dahi Masala Gosht

Ingredients
Mutton (meat)	1 kg
Curd (dahi)	1 cup
Garlic (lahsan) paste	2 table spoon
Ginger (adrakh) paste	1 table spoon
Coriander (dhaniya) powder	1 tea spoon
Cumin (jeera) powder	1 tea spoon
Red chilli (lal mirch) powder	1 tea spoon
Onion (payaz) chopped	2 cup
Cloves (laung)	3-4
Green cardamom (chhoti elaichi)	4
Green chillies (hari mirch)	4
Cashew nuts (kaju)	½ cup
Poppy seeds (khuskhus)	2 table spoon
Salt (namak)	to taste
Vegetable oil	5 table spoon

Method

1. Wash and cut mutton into small pieces.
2. Take curd in a bowl, add garlic ginger paste, coriander powder, cumin powder and red chilli into it and mix it well.
3. Marinate mutton with this mixture and leave it in fridge for overnight.
4. Roast poppy seeds, mix it with cashew nuts and grind it to smooth paste.
5. Heat oil in a pan, add onion and cook till it becomes soft.
6. Then add cloves and cardamom and stir it for 3-4 minutes.
7. Now add mutton and cook it for 15 -20 minutes. Adjust salt and chilli.
8. Then add water and let it cook in pressure cooker, till the mutton becomes soft.
9. Now put the flame off and let it cool and then remove the lid.
10. Again put it on gas and add the cashew nut- poppy seeds paste.
11. Let it cook on low flame for 10- 15 minutes.
12. Put the flame off and serve Dahi Masala Gosht with nan or roti.