½ kilogram of Mutton 1 cup of Urad Lentils (Urad Dal) (pre-soaked) 1 medium Onion (peeled & chopped) 2 Green Peppers (chopped in small pieces) (for garnishing) A bunch of Fresh Corriander/Cilantro Leaves (Hara Dhania) (for garnishing) Salt (to taste) ¼ tsp. of Turmeric Powder (Pisi Haldi) ½ tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.) ¼ tsp. of Allspice (Pisa Garam Masala) ½ tsp. of Ginger Paste (Pisi Adrak) Lemon Juice (Nimbu Arkh) 3 tbsp. of Cooking Oil Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown. Add salt, turmeric powder and red chilli powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning.) Add the mutton and continuously stir until all of the water evaporates. Add in the urad lentils. (not the water, the lentils only.) Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the meat cook. When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix. Garnish with corriander/cilantro leaves and green peppers and serve with lemon.

Serving Suggestions: Serve Hot With Plain Rice, Hot Nans or Chapati Roti Degree of Difficulty: Medium Recipe Category: Main Course Mutton/Beef/Lamb and Main Course Bean/Lentil Recipe Ethnic Group: Pakistani

Recipe Requested by, Shaista Ilyas (India)

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