1 Kg. mutton /chicken
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
3 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ kg. tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak) – sliced
3-4 tbs. yogurt
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the water has dried.
Peel the skin of tomato and grind to make puree. Add all the ingredients and the meat. Cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. (No water required for chicken)
Garnish with fresh Dhaniya leaves and
chopped green chilies.
Serve with chapatti or naan or boiled rice.