Ingredients

• 1 kilo mutton or chicken
• 2 tsp ginger paste
• 2 tsp garlic paste
• salt according to taste
• 1 tsp freshly crushed black pepper
• 1/2 tsp red chili powder
• 5-6 tomatos (medium size)
• 3-4 whole green chilies
• 4 tbs oil

Instructions

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok.

• Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
• When that is done add 3 glasses of water, cover and leave to tenderize.
• If you're using chicken you dont have to add water and can move on the the next step.
• When the meat has softened add everything, including the oil, except green chilies & tomatoes.
• Increase the heat to dry water if any then add green chilis & tomatoes.
• Lower the heat and cook covered for 5-10 minutes.
• Then when the tomatos have softened, increase the heat and evaporate all the water.
• The end result should be with very little gravy.

Serve with Naan.