Ingredients

  • 1 kg mutton, cut into 1-11/2 inch pieces
  • 100 g ginger cut julienne style
  • 100 g garlic, finely sliced
  • 3/4 kg tomatoes, skinned and blended
  • 125 g large green chilies, chopped
  • 3 spring onions, chopped
  • 100 g ghee
  • 1 bunch of coriander leaves, chopped
  • 1/2 tsp each ginger and garlic paste
  • 1-1/2 -2 tsp salt

Preparation

  1. Boil mutton with salt, ginger and garlic paste. When water evaporates,
    add ghee and fry a little, add a glass or two of water and cook till the
    meat is three fourth cooked.
  2. Heat oil put in garlic and ginger and fry a little till it gives off an
    aroma of the garlic, and green chillies, spring onions and a little salt and
    fry a little more.
  3. Add the mutton pieces, fry for another 5-10 minutes. Add blended
    tomatoes, fry on high heat till water from tomatoes evaporates and a little
    gravy is left.
  4. Finally add coriander leaves and fry for a minute so.
  5. Serve with tandoori roti.

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