Hing Meat

Ingredients

1. Heat mustard oil to smoking point.
2. Reduce the heat and add the choti elaichi and chilly powder.
3. Fry for a minute and add the mutton pieces.
4. Fry over high heat until the mutton is browned all over and add the hing.
5. Lower the heat, add 1 cup of water, salt, garam masala and soonth.
6. Bring to a boil and add the well beaten dahi, stirring all the time.
7. Cover and simmer until mutton is tender and the gravy is quite thick.
8. Serve hot with boiled rice.