Ingredients:
Tomato Sauce:
- Ghee 2 tbs
- Pyaz (Onion) Chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Hari mirch (Green chilies) Chopped 2 tbs
- Dhania (Coriander) Roasted & crushed ½ tbs
- Lal mirch (Red chili) Crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Tamatar (Tomatoes) chopped 3-4
- Tomato paste 1 tbs
Prepare Meat:
- Ghee 3 tbs or as required
- Tez paat (Bay leaf) 1
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 4
- Darchini (Cinnamon stick) 1
- Lal mirch (Red chilies) whole 3-4
- Adrak (Ginger) finely chopped ½ tbs
- Mutton mix boti ½ kg
- Lal mirch (Red chili) Crushed ½ tsp
- Dhania (Coriander) Roasted & crushed 2 tsp
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 2-3 Cups or as required
- Garam masala powder (Whole spice powder) ½ tsp
- Dhania (Coriander) crushed
Directions:
For Tomato Sauce:
In wok,heat ghee,add onion and sauté until translucent.
Add ginger garlic paste,green chilies,coriander,red chili crushed and salt,mix well.
Add tomatoes,tomato paste and cook until tomatoes are tender and set aside.
For Prepare meat:
In wok,ad ghee and let it melt,add bay leaf,green cardamom,black cardamom,cloves,cinnamon sticks,
whole red chilies and ginger,saute for 1 minute.
Add mutton and mix well until meat changes color.
Add red chili crushed,coriander and salt,mix well.
Add water,bring it to boil,cover and cook until meat is tender (25-30 minutes) and cook on high flame until water is reduced.
Add prepared tomato sauce in meat and mix well.
Sprinkle whole spice powder,coriander and serve.
Ajza:
Tomato Sauce:
- Ghee 2 tbs
- Pyaz (Onion) Chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Hari mirch (Green chilies) Chopped 2 tbs
- Dhania (Coriander) Roasted & crushed ½ tbs
- Lal mirch (Red chili) Crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Tamatar (Tomatoes) chopped 3-4
- Tomato paste 1 tbs
Prepare Meat:
- Ghee 3 tbs or as required
- Tez paat (Bay leaf) 1
- -Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 4
- Darchini (Cinnamon stick) 1
- Lal mirch (Red chilies) whole 3-4
- Adrak (Ginger) finely chopped ½ tbs
- Mutton mix boti ½ kg
- Lal mirch (Red chili) Crushed ½ tsp
- Dhania (Coriander) Roasted & crushed 2 tsp
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 2-3 Cups or as required
- Garam masala powder (Whole spice powder) ½ tsp
- Dhania (Coriander) crushed
Directions:
For Tomato sauce:
Karhai mein ghee garam karein,pyaz dal ker translucent hunay tak saute ker lein.
Adrak lehsan paste,hari mirch,dhania,lal mirch crushed aur namak dal ker ache tarhan mix ker lein.
Tamatar aur tomato paste dal dein aur tamatar gul janay tak paka lein,side per rakh dein.
For Prepare meat:
Karhai mein ghee dal ker melt karein,tez paat,choti elaichi,badi elaichi,laung,darchini,lal mirch sabut aur adrak dal ker ek minute kliya saute ker lein.
Mutton shamil karein aur mutton ka rang tabdeel hunay tak ache tarhan mix ker lein.
Lal mirch crushed,dhania aur namak dal ker ache tarhan mix ker lein.
Panil shamil karein aur ubal anay ka bad dhak dein aur ghost gul janay tak paka lein (25-30 minutes) aur tez ancch per pani kum ho janay tak paka lein.
Prepared tomato sauce ko gosht mein dal ker ache tarhan mix ker lein.
Garam masala powder aur dhania dal ker serve karein.
