Anaari Dum Gosh

Ingredients

750 gms Mutton (Pieced)
½ cup Pomegranate Molasses (Find Recipe Here)
2 tblsp Curd
1 cup Fried Onions
1 tsp Green Cardamom (Elaichi)
½ tsp Cloves (Lovng)
1 inch Cinnamon Stick (Taj)
2 Fresh or Dry Bay Leaves (Tez Patta)
½ cup Pure Ghee
Salt to taste

For Paste

8 to 10 nos. Dry Red Kashmiri Chillies (Remove Seeds)
½ cup Blanched Almonds
½ cup Walnut
3 tsp Sesame Seed
1 tsp Coriander Seeds (Akhaa Dhania)
1 tsp Jeera
1 tsp Green Chilli Paste
1 tsp Minced Ginger
2 tblsp Minced Garlic

For GarNICHE

Pomegranate (Daarum)
Handful of Fresh Chopped Coriander Leaves
Handful of Fresh Chopped Mint Leaves Leaves

Methods

Grind all paste masala with 2 or 3 tblsp of warm water.
Heat ghee in a sauce pot and add all the paste and sauté for 2 minutes. Add all the whole spices and let it sauté for a minute more. Add mutton pieces and stir well. Add fried onions and keep stirring the mutton mixture for about 3 to 4 minutes in one direction until the masala shines.
Now add pomegranate molasses, curd, season with salt as per taste and mix thoroughly. Add ½ to 1 cup water and cover the pot with foil paper and over it with the pot lid. Simmer the heat and let the mutton cook on dum for 30 to 40 minutes.
After 30 minutes if you smell the aroma of the gosh, uncover the lid and foil. Stir it and check if the mutton is tender. If not let it cook for another 10 minute or until done.

Once done, GarNICHE with chopped herbs and some pomegranate. Serve and Enjoy!!