| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 4 | Large | Chillies, Red Dry | For Grinding |
| 1 | Piece | Cinnamon | For Grinding |
| 3 | Nos | Cloves (spice) | For Grinding |
| 1 | Teaspoon | Coriander/Dhania | For Grinding |
| 4 | Flakes | Garlic | For Grinding |
| 4 | Tablespoon | Ghee | For seasoning |
| 1 | Teaspoon | Jeera/Cumin Seeds | For Grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For Grinding |
| 1 | Kilogram | Mutton | |
| 1 | Medium | Onion | For seasoning, sliced |
| 1 | Medium | Onion | For Grinding |
| 10 | Nos | Pepper Corns | For Grinding |
| A | Little | Tamarind | For Grinding |
Cut and wash the meat. Grind all the masala to a fine paste. Heat the ghee in a pot and fry one sliced onion. Put the ground masala in and fry stirring constantly. Do not allow to burn. When frying the masala, sprinkle a little water, now and then. Stir and fry. Then add the meat and cover the pot.
Allow it to boil in its own gravy. When dry add three cups of boiling water and salt to taste. Cook for one hour. Add boiled potatoes cut into quarters.