1 Kg. mutton
1-1½ Kg Zucchini (Turai)
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
½ tsp. garam masala
½ cup fresh mint (Podina) leaves-chopped
3-4 green chilies
1 small ginger (Adrak) - sliced
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add, Turai (Zucchini). Cook on high heat till water dries.
Garnish with fresh mint leaves and green chilies.
Serve with chapati
Serving: 4 to 5 persons
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