Bhuna badami gosht

Wash mutton and keep aside. Heat a pressure cooker add ghee and add whole garam masala, save some jeera for further use and let it fry for 1min.

Then add mutton and fry for 5-10 mins and add salt to taste and water. Add enough water which will be sufficient for gravy and close

Heat a pan add oil and add jeera and crushed ginger garlic green chilli. Let it fry till raw smell goes off then add chopped onion and fry till golden brown. Meantime take another pan and dry roast almonds till good aroma and grind coarsely in chopper. Don't make powder of it.

Take a bowl and add all dry masalas- red chilli powder, turmeric powder, coriander powder, garam masala powder, salt. Once the onion is golden brown add all dry masala.

If required can drizzle some boiled mutton stock and fry the masala well then add crushed roasted almonds and keep stirring occasionally.

Finally add boiled mutton and keep stirring time to time. After 5-10 mins add remaining stock and close the lid and let it simmer for 10-15 mins on very low flame.

Open the lid adjust the consistency of gravy and garnish with any meat masala, (i use everest or badshah) fresh coriander leaves and lemon. Enjoy with any roti or rice