Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 500 | Grams | Mutton | Cut and wash |
| 250 | Grams | Potatoes | Boiled, peeled, and cut in cubes |
| 1/2 | Teaspoon | Coriander(Dhania) | For Grinding |
| A | Little | Tamarind | For Grinding |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | For Grinding |
| 2 | Nos. | Cloves (Lavang) | For Grinding |
| 2 | Large | Chillies Red Dry | For Grinding |
| 1/2 | Teaspoon | Kuskus - poppy seeds | For Grinding |
| 5 | Nos. | Pepper Corns | For Grinding |
| 1 | Inch | Cinnamon (Dalchini) | For Grinding |
| 1 | Large | Onion | For Grinding |
| 2 | Flakes/Cloves | Garlic (Lason, Losun) | For Grinding |
| 2 | Tablespoon | Ghee | For seasoning |
| 1 | Small | Onion | For seasoning, sliced |
Method
Cut and wash the meat. Grind all the masala to a fine paste. Heat the ghee in a cooking vessel 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 vessel. 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.
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