Get 1 kg mutton, clean and wash, rinse water. get sweekar 250 gm, put in a cooker, add chopped 10 pcs lasun, brown it add chopped I big pcs ginger, and add chopped onion 4 big ones. when brown, put in salt to taste, haldi tea spoon, ground dhania 2 tbl spoons, after the smell comes for the masala being fried put in chopped 4 tomatoes. make a paste on low heat. then add the mutton. let it simmer on low heat for 10 min. when the water dries up keep the meat stirred after every 5 mins. make sure that the masala does nit stick below if it sticks remove by a flat spoon utensil, this process to continue till the mutton becomes brown on edges, and the masala separates from the ghee. put in kasuri methi a tea spoon put garam masala a tea spoon put fresh ghania and add some water till the meat pieces submerge. give pressures for 15 min open after the pr goes down serve with chatni and roti.
parambir singh