Ingredients
Mutton pasanda (boneless, cut into 3 1/2cm cubes and beaten flat) 500 g
Vinegar 2 tbsp
Garlic, chopped fine 2 tbsp ]
Ginger, chopped fine 2 tbsp ]
National Chilli powder 1 tsp ] ground together
Sabut Lal Mirch, broken into 2-3 pieces 3-4
Onions, chopped fine 1 ½ cup
National Soya sauce 2 tsp
National Chilli sauce 2 tsp
National Salt 2 tsp or to taste
Oil ½ cup
Some greens for garnish (like finely chopped spring onion leaves)
Preparation
Slice the meat into thin strips and mix with the National garlic paste and vinegar. Keep aside for at least ½ an hour.
Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit. Add the onions and stir-fry over high heat till glossy.
Lift off the onions and peppers and keep aside. Add the lamb and stir-fry over high heat, till opaque. Lower the heat and cook till tender.
Mix in the onion mixture. Add the National soya sauce, National chilli sauce and National salt and mix well over high heat.
Serve hot garnished with the greens.
