|
Ingredients
|
Quantity
|
|
Leg of
mutton – to be pierced well with a fork and marinated for 6 to 8 hours for 6
to 8 hours in 2 cups beaten curd and salt)
|
2 kg
|
|
Garam masala
|
2 tsp
|
|
Ghee
|
8 tbsp
|
|
Ground garlic
and ginger
|
2 tbsp
|
|
Grated onion
|
2 large
|
|
Ground tomatoes
(or raw mango pulp)
|
4 large
|
|
Chilli powder
|
1 tsp
|
|
Salt
|
to taste
|
Heat 4 tbsp
ghee and fry well on all sides till browned. Add 3 cups hot water. Cover and
cook till tender. Heat two tbsp. Ghee, Add onion and fry till light brown. Add
in chilli, salt, garlic and ginger. Fry for 3 minutes, now add tomatoes or raw
mango pulp. When it boils, put in the meat and fry well till thick masala is
formed. Serve whole, garnished with fried finger chips, boiled peas and sliced
hard boiled eggs or crisp egg-parathas.
