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1 .

In a pot add water, onion, garlic cloves, salt, and mutton. Boil until the meat is fully tender. Skim off the scum. Set aside.

2 .

Now, melt butter in another pot. Add oil to prevent the butter from burning. Add red chili powder and fry for a minute. Add little water to prevent the chilies from burning.

3 .

Add ginger garlic paste and cook for a minute over low to medium flame. Add onion paste and cook for 4-5 minutes. Then add tomato puree, turmeric powder, coriander powder, cumin powder and cook until oil separates.

4 .

Add yogurt and boiled mutton and cook for 3-4 minutes. Add chickpeas and cook for 2-3 minutes.

5 .

Add mutton stock and simmer for 8-10 minutes until the stock thickens. Add salt, green chilies and mix well.

6 .

Add black pepper powder and whole spice powder and cook until stock thickens. Your Makhni Mutton Chanay are ready. Set aside.

7 .

Melt butter in a pan and turn off flame. Add green cardamom, star anise, red chili powder and almonds. Turn on flame and cook for a minute over low flame.

8 .

Add this tari on the mutton chanay and serve with naan.