Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Pods (whole) | Cardamoms | For Grinding |
| 8 | Large | Chillies, Red Dry | For Grinding``` |
| Few | Coriander Leaves (Kothmeer) | For tempering | |
| 6 | Flakes | Garlic | For Grinding |
| 3 | Tablespoon | Ghee | For tempering |
| 1 | Piece | Ginger | For Grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For Grinding |
| 1 | Kilogram | Mutton | Washed and Cut in pieces |
| 1 | Medium | Onion | For tempering sliced |
| 200 | Grammes | Potatoes | peeled and sliced |
| As Required | Salt | to taste | |
| 2 | Tablespoon | Vinegar | For Grinding |
Method
Cut and wash the meat. Make pieces. Grind masala in vinegar. In a vessel, put ghee, heat it, fry the sliced onion and the coriander leaves, then add the ground masala and fry well. Add the meat and continue to cook. You may put cold water in a deep thali and place it above the vessel. Stir so that the meat does not get burnt. Add potatoes and cook. When the potatoes are soft, add salt to taste.
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