Kandhari gosht

Ingredients
500 gm boneless mutton
1/2 Ltr. fresh Anar (pomgrenate juice)
1 tbsp whole garam masala (whole clove, cardamom, mace, cinnamon etc)
3 tbsp veg oil/ghee
3 large onion chopped
2 tbsp ginger+garlic paste
1tsp cumin seed
1tsp red chilly powder
1 1/2 tbsp coriender powder
1/2 tsp mace+ cardamom powder
1/2 tsp garam masala powder
1 cup curd
1 cup milk
few saffron threads
salt to taste
few leaves of mint and coriander chopped for garnish

Directions
Soak mutton in Anar juice for six hours.
Soak saffron threads in one cup of milk and keep aside
Heat oil in a heavy bottom pan, put whole garam masala with cumin seeds.
When garam masala starts to crackle put chopped onions and fry till golden brown.
Add ginger-garlic paste and fry for two more minutes.
Add coriander powder, red chilly powder and stir fry for a minutes. Now add mutton with Anar/pomegrate juice and stir fry for two more minutes.
Add garam masala,mace-cardamom powder and salt, mix well.
Add curd and one cup of water and bring it to a boil.
Now we will cook it on Dum or with closed and sealed lid for 30 minutes.
We can seal the lid using dough.
When cooked garnish with chopped coriander and mint leaves.
Dish goes well with naan and Roti.