Hing Meat

Ingredients

• • Mutton (leg portion) - 500 grams
• • Dahi/Curd (beaten well) - 1 cup
• • Mustard oil - 3 tablespoons
• • Chilly powder - 1 teaspoon
• • Garam masala - 1 teaspoon
• • Soonths/Dry ginger powder - ¼ teaspoon
• • Choti elaichis/Green cardamoms - 4
• • Salt - as required
• • Hings/Asafoetidas - a pinch
• • Water - 1 cup

Method

• 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.