Ranveer Brar's Kashmiri Shalgam Gosht For Dinner On Cold Winter Nights | Times Now

Ingredients

• 2 tbsp oil
• 2 tbsp ghee
• 2 bay leaves
• 1-inch cinnamon stick
• 4 medium onions, sliced
• 1 kg mutton (with bones)
• Salt, to taste
• ½ tbsp coriander stems, chopped
• ½ tbsp coriander leaves, chopped
• ½ tsp turmeric powder
• 1 ½ tsp degi red chilli powder
• 1 ½ tsp coriander powder
• 1 ¼ cup curd, beaten
• 1 tsp ginger garlic paste
• Water, as required
• 1 tbsp ghee
• 1 tsp caraway seeds
• 1-inch ginger, julienned
• 2 green chillies, broken into halves
• 4-5 turnips, quartered
• 1 tbsp butter, cubed
• Cooked mutton (from above)
• 1 ½ tbsp butter, cubed
• 2-3 black cardamom, crushed
• 1 tbsp coriander leaves, chopped
• Coriander sprig
• 1 green chilli