Items Materials :

Mutton: 750gms
Dry chili: 8
Garlic: 5 petals
Curd: 12 cups
Almond: 18
Oil or Ghee: 75gms
Gasagase: 2 spoons
Cardamom: 6
Ginger : 10gms
Onion: 150gms

Method of Preparation :

Remove the husk of onions and cut into pieces. Remove the husk of gartics and separate it as petals. After washing the ginger cut into small pieces. Pour oil into a pan. Grind dry chili after roasting. Roast poppy seeds in mild fire and powder it by pounding. Remove the outer husk of almond by pounding and put the seeds in water after and remove the inner husk and powder it by pounding.  Cheern curd.  Cut the mutton pieces after washing. Keep a pan over oven and pour some oil or ghee. Roast onion pieces in mild fire. Grind cut pieces of mutton, ginger, curry leaf, add half of the green chili, garlic into the pan and fry for about fifteen minutes. Turn continuously when it is frying avoiding over burning at bottom. Then put all the grinded onion garlic and mix well and close with a lid. After frying for about ten minutes add a small cup of water with it and turn well through a ladle and again close with lid. After doing once or two rice like this, the solid two as to brown shade. Then put mutton and poppy powder into the pan and boil in mild flame for about fire to ten minutes. Then the muttons becomes much soft for eating.