Ingredients

• 1/2 kg mutton

• 3 teaspoons crushed ginger

• 3 teaspoons crushed garlic

• 2 crushed onions

• 6 green chillies

• 1-1/2 teaspoon chilli powder

• 1/4 teaspoon haldi powder

• 1/4 teaspoon mixed spice

• 2 tablespoons ghee

• 1 bundle each coriander, shepoo, methi, chowlee, khatta bhaji, palak  

Method

Fry onion, garlic and ginger till brown.

Add chilli powder, mixed spice and haldi powder. Put in meat with a little water.

Fry till dry. Fry 2 minutes more.

 Add 1-1/2 cup water and all the bhaji and heat in the cooker under pressure for 5 minutes.

 Reduce heat.

Cook for 5 minutes.

Cool.

Open.

Cook on very low heat till gravy is dry.

Serve with lime and chappaties.