Ingredients
| Quantity | Measure | Ingredients |
|---|---|---|
| 1 | Teaspoon | Aniseed (Suwa, Shopa) |
| Chillies, Red Dry | ||
| 1 | Teaspoon | Chilly Powder, Red |
| 5 | Nos | Cloves (spice) |
| 1 | Teacup | Curds |
| 2 | Teaspoon | Ginger Garlic Paste |
| 15 | Grammes | Jaggery |
| 1 | Teaspoon | Jeera/Cumin Seeds |
| 1 | Teaspoon | Kalonji - Nigella or Onion Seeds |
| 1 | Teaspoon | Methi - Fenugreek |
| 0.5 | Teacup | Mustard Oil |
| 1 | Teaspoon | Mustard Seed |
| 1 | kilogram | Mutton - Boneless |
| 0.75 | Teacup | Onions |
| 2 | Salt-Spoon | Salt |
| 0.5 | Teaspoon | Turmeric Powder |
| 4 | Teacup | Water |
Method
In one liter of water, mix the curds and blend it in the mixer.
In a cooking vessel, heat the mustard oil for two minutes. Add the ginger, garlic, onion puree, cloves, mustard seeds, cumin seeds, Nigella seeds, fenugreek seeds, aniseed and fry till brown. Mix in red chilly powder and turmeric powder and salt and cook for 2 minutes.
Then add the mutton cut in small pieces and washed, whole red chilies, jaggery to taste and curd water mixture and cook till done.
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