Ingredients:
Mutton – 1/2 kg, cut into 3/4 inch cubes
Small Potatoes – 1/2 kg
Peas – 3/4 cup, shelled
Vinegar – 1 tblsp
Worcestireshire Sauce – 1 tblsp
Sugar – 1 tblsp
Salt – 2 1/2 tsp
Vegetable Oil – 4 tblsp
Grind to a paste:
Garlic – 6 cloves
Fresh Ginger Root – 3/4 inch piece
Cumin Seeds – 1 tsp
Dried Red Kashmiri Chillies – 3 to 4
Method:
1. Boil potatoes in water for 2 minutes Peel and keep aside.
2. Heat oil in a deep pan and fry onion till dark brown. Drain excess oil.
3. Add the masala paste, blend well and cook for 5 minutes, adding 1 tblsp water at a time if the masala sticks to bottom of pan.
4. Add meat, blend well with masala and allow to cook 15 minutes, or till the water from the meat has evaporated.
5. Add 1 cup water and 1 tsp salt and let simmer.
6. After 10 minutes, add 3 more cups water, cover and continue to simmer or pressure cook the meat with 1 cup water.
7. When meat is nearly cooked, add the potatoes and 1 tsp salt and continue cooking till meat and potatoes are done.
8. Add vinegar, worcestershire sauce and sugar and cook 5 minutes.
9. Boil peas adding 1/2 tsp salt, drain and sprinkle over meat mixture in serving dish.
