Recipe - Bharwaan Dum Ki Raan Pt 2

See part 1

medium heat until the moisture evaporates. Lower the heat, add
cashewnut paste and stirfry until the ghee floats on top (sprinkling
small quantities of stock to prevent sticking). Add chilli powder.
Stir for a few seconds, remove the pan from heat, stir in the curd
and return the pan to heat. Add fried onions and stirfry until the
ghee floats on top. Add the braised raan, and the remaining stock,
bring to a boil, lower the heat and simmer for 45 minutes. Remove the
leg and snip off the strings. Pass the gravy through a fine mesh
sieve into a separate saucepan. Return the gravy to heat, add the
leg, mint leaves, coriander leaves and salt. Bring it to a boil,
lower the heat, add patthar ke phool powder, rose petal powder and
saffron. Simmer until the gravy is of ketchup consistency. Remove and
adjust the seasoning.

To serve: Arrange the leg on a serving dish, pour the gravy over and
serve hot.

Converted by MC_Buster.

NOTES : Mutton leg stuffed with chicken mince, cheese and creama
Nizami delicacy

Converted by MM_Buster v2.0l.