Ingredients for 3-4 serving:

½ kg meat, cut into pieces

2 large onions

20 almonds

12-15 dried apricots

6-8 strands saffron, optional

1 lime, optional

2 tbsp oil

4 cloves

4 green cardamoms

2 bay leaves

1 tbsp ginger garlic paste

1 ½ tbsp coriander powder

1 tbsp cumin powder

½ tbsp red chili powder

½ tbsp turmeric powder

½ tbsp salt

1 tbsp sultanas

Preparation:

Wash and drain the meat. Slice the onions fine. Blanch and peel the almonds and chop coarsely. Soak the dried apricots in water for a couple of hours and remove the stones. Soak the saffron, if used, in 2 tbsp water. Wash the lime, if used and squeeze out the juice, about 2 tbsp.

Method:

Heat the oil, burning it if using mustard oil. Lower the heat put in the whole spices and bay leaves, and fries till they release their fragrance. Add the onions and fry on high heat till beginning to turn golden.

                Add the meat, ginger garlic paste and spice powders. Lower the heat and cook till the meat starts releasing its juices. Raise the heat and cook stirring till it dries. Add ¼ cup of water and bhuno a couple of times till the oil separates, adding ore water as it dries.

                Add the salt and 1-1 ½ cups water, stir well, and cook under pressure for 8-10 minutes, till the meat is just short of tender.

                When the pressure goes down, open the cooker and add the almonds, apricots and sultana, together with the saffron and lime juice, if used. Simmer uncovered, stirring occasionally, for another 10-15 minutes, reducing the gravy or adding a few tbsp water till it is the consistency you like.

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