Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 400 | Grams | Mutton | Cut meat into very thin slices and was |
| 200 | Grams | Potatoes | Pare and cut potatoes I |
| 2 | Medium | Onions | Cut in small bits |
| 1 | Bunch | Celery | Cut in small bits |
| A | Few | Mint Leaves (Pudina) | Cut in small bits |
| 2 | Tablespoon | Ghee | Keep ghee on fire, |
| 1 | Small | Onion | sliced |
| 3 | Teacup | Water | Add to curry. |
| 3 | Medium | Tomatoes | eel tomatoes and mash the pulp. |
| 200 | Grams | Green Peas (Matar) | Shell the peas |
| 2 | Tablespoon | Sugar, Table | for taste. |
| As Required | Salt | to taste |
Method
Cut meat into very thin slices and wash. Pare and cut potatoes into slices.
Cut onions, celery and mint leaves into small bits. Keep them aside.
Peel tomatoes and mash the pulp. Shell the peas and keep aside.
Keep ghee on fire, when hot, fry a little sliced onion add meat. Let it cook in its own gravy. When sufficiently dried up add three cups of boiling water, tomato puree, green peas,, onions, celery and salt to taste. Boi until meat is cooked. Now add sugar and simmer for ten minutes.
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