Ingredients:
Mutton . . . . . . . . . 2 Kg
(cut Into Curry Style Pieces)
Garlic-peeled . . . . . . 60 Gm
(coarsely Pounded)
Ginger-peeled . . . . . . 60 Gm
(chopped, Coarsely Pounded)
Garam Masala . . . . . . 60 Gm
(powdered)
Mustard Seeds . . . . . 60 Gm
(powdered)
Chilli Powder . . . . . . . 1 Cup
Salt . . . . . . . . . . . . 1/3 Cup
Vinegar . . . . . . . . . . ¾ Cup
Mustard Oil . . . . . . . 1 Cup
Preparation:
Place The Oil To Heat In A Large Kadahi, And Add The Ginger And The Garlic Keeping It On High Heat.
Stir-fry Till A Light Brown.
Add The Meat And Continue Stirring Over High Heat Till Meat Pieces Are Opaque.
Lower The Heat And Let Cook, Covered Till Meat Is Tender.
Uncover And Cook Over High Heat Till Fat Separates.
Add The Powdered Spices And Salt And Mix Well Over High Heat.
Add The Vinegar.
Stop Heating After It Comes To A Boil.
You can serve with your family and friends.
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