1 kilogram of Mutton 250 grams of Onions (chopped) 250 grams of Tomatoes (chopped) 2-3 Green Chillies (chopped - for garnish) 8-10 Whole Dried Red Chillies 5-6 Whole Black Peppers 4-6 Cloves 2 Big Black Cardamoms (Bari Kaali Ilaichi) 3 Small White Cardamoms (Safaid Ilaichi) 1 stick of Cinnamon (Dal Cheeni) 1 Bay Leaf 1/2 tsp. of Cumin Seeds (Safaid Zeera) 1 tbsp. of Coriander Powder (Pisa Dhania) 1/2 tsp. of Turmeric Powder (Haldi) Salt (to taste) 1 tsp. of Garlic Paste 1 tsp. of Ginger Paste 100 grams of Yogurt 3-4 tbsp. of Oil A few Fresh Coriander Leaves (Hara Dhania) (for garnish) 1) Put oil in a heavy pot, add the onions and saute until golden brown-transparent. 2) Add the Mutton meat to the onions, and constantly stir until the water dries up. 3) Add all of the ingredients above. (Except for the Fresh Coriander Leaves and Green Chillies). Mix and saute for a few mintes. 4) Now add enough water so the meat can tenderize. Cover pot. And let the meat cook on low heat. 5) When the meat is well tender and cooked, Garnish with Fresh Coriander Leaves, and chopped Green Peppers. Mix and remove from heat.

Serving Suggestions: Serve with Chapati Roti Degree of Difficulty: Medium Recipe Category: Main Course Mutton/Beef/Lamb Recipe Ethnic Group: Pakistani

Recipe Requested by, Musfirah Zubair (U.S.A.)

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