SABJI DIYE MUTTON AR JHOL

INGREDIENTS:

• 750 GM MUTTON, MEDIUM PIECES
• 2 MEDIUM SIZE POTATO, MEDIUM PIECES
• BEANS , MEDIUM PIECES
• 2 CARROT, MEDIUM PIECES
• 1 PAPAYA, MEDIUM PIECES
• CAPCICUM, MEDIUM PIECES
• 2 CILLI
• 3 MEDIUM ONIONS, 2 CHOPPED, 1 PASTE
• 8-12 CLOVES GARLIC
• 2 NOS 1” GINGER
• 4 CLOVE
• 1” CINNAMON
• 4 CARDIMOM
• 2 TEJPATA (BAY LEAVES)
• 1 TBSP TURMERIC POWDER
• ½ TBSP CUMIN POWDER
• ½ TBSP CORRIANDER POWDER
• SALT TO TASTE
• OIL
• ½ TBSP SUGER

METHOD:

• TAKE THE MUTTON IN A COOKER.
• ADD1 PINCH OF SALT
• ADD 2-3 CUPS WATER
• GIVE IT 3-5 WISTLES
• KEEP ASIDE
• ADD OIL IN A FRYING PAN
• ADD POTATOS & FRY IT GOLDEN BROWN
• KEEP ASIDE
• ADD VEGITABLES IN FRYING PAN, FRY IT LIGHTLY.
• KEEP ASIDE
• ADD TEJPATA IN OIL
• ADD CINNAMON, CARDIMOM, & CLOVE IN IT.
• FRY FOR A MOMENT.
• ADD ONION IN IT.
• FRY UNTILL GOLDEN BROWN.
• ADD GINGER, GARLIC, CHILI PASTE IN IT.
• FRY FOR 1 MINUTE.
• ADD TURMERIC POWDER,CUMIN POWDER, CORRIANDER POWDER, SALT,& SUGAR
• FRY IT WELL
• ADD MUTTON IN IT
• MIX IT VERY WELL
• ADD POTATOS & MIX WITH INGREDIENTS VERY WELL
• ADD VEGITABLES & MIX IT
• ADD 4-6 CUP WATER INCLUDING THE STEW WHICH HAD MADE DURING THE MUTTON BOIL
• COVER WITH A LID
• COOK IT UNTILL VEGITABLES & MUTTON BOIL WELL
• TURN OFF FLAME
• SERVE WITH RICE

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