Instructions

Cooking Directions
Soak mutton meat in pomegranate juice for 2 hours.

Preheat oil in a pot and then add whole all spice and onion.

When onion becomes golden brown then take out mutton meat from juice and put it in onion pot.

When water dries up then add turmeric, chili, nutmag mace, coriander, ginger garlic paste and salt.

Add water and tender the meat then beat yogurt and add it.

Now add green chili and roast for five minutes and keep on simmer (dum).

Before serving sprinkle almonds over dish.

Delicious Kandhari mutton meat is ready to serve with naan.