Cooking Mode: Mughlai Pasanda Curry

Step 1 of 5

Pound mutton cuts thinly into flat medallions; blanch almonds and blend with sliced fried onions into a smooth paste.

Step 2 of 5

Heat ghee in a heavy pot, add ginger paste, garlic paste, and flattened mutton medallions; sear for 8 minutes.

Step 3 of 5

Whisk yogurt with garam masala and salt, then stir into the pot along with the almond-onion paste.

Step 4 of 5

Add water, cover, and simmer on low heat for 45 minutes until the meat is meltingly tender.

Step 5 of 5

Serve hot with roomali roti or biryani.