Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 500 | Grams | Mutton | Cut and wash the meat |
| 250 | Grams | Potatoes | Peel and cut |
| 2 | Tablespoon | Ghee | For tempering |
| 1 | Small | Onion | Sliced for tempering |
| 250 | Grams | Tomatoes | Cut and add |
| 3 | Medium | Chillies Green | For grinding |
| 1/2 | Inch | Ginger (Adhrak) | For grinding |
| 2 | Medium | Onions | For grinding |
| 1 | Teaspoon | Turmeric Powder | For grinding |
| 5 | Nos. | Pepper Corns | For grinding |
| 1/2 | Teaspoon | Jeera Powder | For grinding |
| As Required | Salt | To Taste |
Method
Cut and wash the meat and peel the potatoes and cut. Heat the ghee in a vessel on the fire and brown the sliced onions then add the tomatoes and stir, put meat. Close and allow to cook in its own gravy. When the meat is dry pour three cups of boiling water. Simmer for one hour, then put potatoes. Grind masala. Heat the ghee and brown the masala, stirring all the time. Then put the cooked meat and masala water and mix well. Simmer for fifteen minutes.
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