1 Kg. Mutton
½ Kg Tinday peeled and cut into half.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. Coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh mint (Podina)
Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, lal mirch, cloves, black peppers, black cardamom, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Tinday and cook till the Tinday are cooked and the required gravy is left. Cook throughout on low heat. Sprinkle garam masala powder and garnish with fresh mint (Podina) leaves.
Serve with naan.
Serving: 6 – 8 persons