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Image courtesy of Rubina (New York, USA)

  • 1 kilogram of Mutton or Beef
  • 1 medium to large sized Onion (peeled and sliced)
  • 6 Green Chillies (chopped)
  • 1 tbsp. Allspice (Pisa Garam Masala)
  • 1 tbsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
  • 1 tbsp. Cumin Powder (Pisa Zeera)
  • 2 tsp. Salt
  • 1 tbsp. Ginger Paste (Pisi Adrak)
  • 1 tbsp. Garlic Paste (Pisa Lehsan)
  • cup Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
  • cup Fresh Mint Leaves (Podina) (chopped - for garnish)
  • cup Plain Yogurt
  • cup of Cooking Oil

  1. Wash meat well, drain, and set aside. Combine: plain yogurt, red chilli powder, salt, cumin powder, allspice (pisa garam masala), ginger paste, and garlic paste. Mix into a paste and apply entire mixture to the meat to well cover all meat. Set aside and let it marinate for atleast 2 hours.
  2. Heat cooking oil in a heavy based pan until well hot. Add onions and fry onions until the turn golden. Add marinated meat and stir fry for a few minutes. Add enough water for the meat to cook (approximately 2 cups.) Mix; when water comes to a boil, cover pot on low-medium heat and let meat cook. Cook until meat is well done, add more water in between if necessary.
  3. When meat is well done, fry meat until the water has completely evaporated and oil has separated. Add about half cup water ( or depending on how thin you want the curry.) Cover on very low heat and let simmer for about 10 minutes.
  4. Finally remove from heat and garnish with Fresh coriander/cilantro and mint. Serve hot with Roti or Nan.

Serving Suggestions: Serve hot with Roti or Nan .
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb
Recipe Ethnic Group: Pakistani
Another Delicious Main Course Mutton/Beef/Lamb Dish You Should Try - Maghaz

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