1-1/2 cup coriander ( hara dhanya) leaves chopped
2-1/2 tsp fenugreek ( methi dana) seeds
3-1 tsp fennel( saunf) seeds
4-1/2 tsp cumin ( zeera) seeds
5-1 kg mutton
6-1 tsp turmeric( haidi) powder
7-8 red chillies (sabut laal mirch) whole
8-1 tsp red chilli powder
9-4 medium tomatoes
11-1 tsp onion seeds
12-7 tblsp mustard (sarson ) oil
13-2 tblsp ginger chopped
14-4 medium onions
15-salt to taste
16-1 tblsp garlic chopped
17-1 tsp mustard (raee) seeds
1-Wash and cut the mutton in cube shape.
2-Take off and cut the onions.Cut the tomatoes.
3-Roast the whole spices separately and grind everything coarsely.
4-Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
5-Mix in the cut ginger-garlic.Mix well.
6-Mix in coarsely ground masala powder.
7-Stir fry for half a minute, stirring all the time.
8-Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
9-Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
10-Stir fry till oil leaves the masala.
11-Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
12-Stir fry till the mutton is fully done.
13-Adjust the flavor and serve hot.
14-Garnish it with coriander leaves.