Ingredients non vegetarian 4 servings

• 1 Kg mutton with bone
• 5 onions sliced
• 2 fingers of ginger thinly chopped
• 25 cloves of garlic sliced
• 12 whole dry red chilly
• 12 Green cardamom
• 12 Cloves
• 1 tbsp black pepper corns
• few threads of mace
• 6 cinnamon sticks
• 1 tbsp whole dhania seeds/corns
• 1 large cup of curd
• 5 tbsp veg oil
• 1 cup of water
• salt to taste

Directions

1. There is no need to fry anything here. The flavors of whole spices are infused with the long cooking process.
2. Mix all ingredients in a deep and thick bottomed vessel and cook it for 2 to 2 ½ hours on a slow fire with lid closed.
3. Adjust water and cook till meat is tender.
4. Garnish with chopped corinder leaves.

Comments

shamama

Its a good one dude! and its not difficult so i like it. i'll try it with buttered nans

Harsh Tripathi

This is not a Rajasthani dish and the name stew is derived from English, I am not too sure. This the way it is cooked in Awadh region.

vinay

receipe is not in connosance with what stew is meant for in Rajasthan basically its white meat with dry fruits?