Ingredients
| 4-1/2 lb. | leg of mutton | | 2 cups | beaten curd | | 8 tbsp. | ghee | | 2 tbsp. | ground garlic | | 2 tbsp. | ground ginger | | 2 | lg. onions, grated | | 4 | lg. tomatoes, ground, or | | raw mango pulp | | 1 tsp. | chili powder | | 2 tsp. | garam masala powder | | Salt, to taste |
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Instructions
Pierce leg of mutton pierced well with a fork. Marinated for 6 to 8 hours in 2 cups beaten curd and salt.
Heat 4 tbsp. ghee and fry meat well on all sides until browned. Add 3 cups hot water. Cover and cook until tender.
In another skillet heat two tbsp. ghee. Add onion and fry until light brown. Add in chili, salt, garlic and ginger. Fry for 3 minutes, then add tomatoes or raw mango pulp. When it boils, put in the meat and fry well until thick masala is formed. Serve whole, garnished with fried finger chips, boiled peas and sliced hard-boiled eggs or crisp egg-parathas.
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