| 1 minute to read
- Mutton - 150gm
- Ginger - 10gm
- Garlic - 10gm
- Green chilly elongated- 5gm
- Dry spices- salt, black pepper powder, coriander powder, cumin powder.
Marinate the mutton with ginger-garlic paste and keep it overnight in the refrigerator or for atleast an hour
In a pressure cooker, cook it on the low flame adding 100ml water until the mutton becomes tender.
Now, transfer it to the pan, add all dry spices and pieces of green chilly and simmer it for 10-15 minutes on low flame.
Have it with chapati or bread!