Leg Of Mutton
|Leg of mutton||500 Gram|
|Salt||1 1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
|Onion||1 , chopped|
|Tomatoes||4 , cut in thin rounds|
|Turmeric powder||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm), chopped|
|Ginger||1 1⁄2 , chopped|
|Green chillies||2 , chopped|
Boil ten cups of water; put in the meat, salt, coriander powder, turmeric, garlic, ginger, cardamoms and bay leaves.
Partially cover the pan and cook on a moderate fire.
Add six or seven more cups of water, if necessary.
When the meat becomes tender, take it off the fire; Cut the meat into large pieces after it gets cold.
Heat the ghee and lightly brown the onion and tomatoes.
Add the meat and stock.
Cover and cook on a slow fire for five minutes.
Stir and add coriander leaves and chillies.
Cook for five more minutes.