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2 pounds or 5 kilograms Mutton
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1 Onion (chopped)
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1 tbsp. Ginger (Adrak)
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1 tbsp. Garlic (Lehsan)
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1 Big Black Cardamom (Bari Kaali Ilaichi)
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1 Cinnamon Stick (Dal Cheeni)
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2 Cloves (Loung)
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4 Black Peppercorns (Saabut Kaali Mirch)
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2 Cardamom Pods (Choti Ilaichi)
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2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
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¼ tbsp. Turmeric Powder (Pisi Haldi)
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1 ½ tbsp. Salt
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½ tbsp. All Spice
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1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
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¼ cup
Plain Yogurt
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½ cup Cooking Oil
- In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent.
- To the onions add all of the spices except the meat,
plain yogurt
and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.
- Add meat and fry meat with the spices for 2 to 3 minutes.
- Add
plain yogurt;
mix for 1 to 2 minutes.
- Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.
- Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.
