1 kg mutton
1½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
4 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
200 grm. onion chopped
½ cup oil
1 tsp garam masala
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
2 large size tomato-pealed
Fry the onion on low flame then remove from the oil and spread out on a plate to dry out.
Meanwhile in the hot oil add all the spices with a few tbs. of water and mix well aver medium heat.
Then add the meat and stir until the water has dried.
Then add 2-3 glasses of water, cover and leave on low heat to tenderize.
When the water is half dried, crush the onion you fried earlier and add to it.
At this point you can either continue cooking as it is and let the meat soften and cook till the desired consistency of curry remains OR you can add some vegetable to it..
such as potato cut into quarters, Bhindi, lauki, Arvi, Kaddoo, potato/peas, carrot, or Tinday.
This type of Salan should be watery in consistency.