Ingredients:-

• 800 gm —– boneless mutton
• 4 —– Onions
• 4 —– Tomatoes
• 1 tsp —– Haldi powder
• 1 tsp —– Red chili powder
• 1 tsp —– Mustard seeds
• ½ tsp —– Methi seeds
• 1 tsp —– Saunf
• 1 tsp —– Kalonji
• 5 —– Laung
• 2 tbsp —– Adrak (chopped)
• 2 tbsp —– Lehsan (chopped)
• 8 Red —– chili
• ½ cup —– Chopped coriander
• 7 tbsp —– Mustard oil
• 1 tsp —– Salt

Food preparation:

1. Wash and cut the mutton into 1.5 inch size pieces.
2. Peel and chop the onion. Chop the tomatoes, roast the whole spices separately and grind together coarsely.
3. Heat oil in the thick-bottom pan to smoking point, cool and again heat the oil.
4. Cook the onions till brown. Add the chopped ginger- garlic.
5. Mix well.
6. Add coarsely ground masala powder.
7. Cook for a half minute, stirring all the time.
8. Add mutton, cook on high heat till mutton pieces are well brown add the tomatoes, turmeric powder, red chili powder and salt and mix well.
9. Cook till oil leaves the masala.
10. Add sufficient quantity of water (about 2 ½ cups), bring it to a boil and cover.
11. Cook till the mutton is fully done.
12. Adjust the seasoning and serve hot garnish with hara dhaniya.