KHATTA MEAT

1kg mutton washed
250gms onion chopped
1pod garlic and 2” ginger 4 medium green chilies grinde to paste together
A smaal bunch of palak chopped finely
2 tsp. red chilli powder or as per taste
2tsp haldi
1/2 tsp meethi powder
2-3big pinches of heeng
rattanjot 6-7 1"flakes if powdered then 1/2 tsp
2 tsp. garam masala
4tbsp amchoor powder(dry mango powder)
2 ladle  mustard oil (sarson ka tel)
For dhooni 1” piece of  burnt coal and few drops of oil..
 Marinate mutton with heeng ½ tsp salt for 2 hrs, heat oil in a heavy bottom pan add methi powder immediately  add ginger garlic chili paste sauté for a minute, add onion and salt sauté till its brown and oil gets separated keep adding little water in between so the mixture does not get burnt, now add  rattanot saute foe half minute then add haldi, chilli powder mix well add palak and mutton mix thoroughly add ½ cup of water bring to boil cook no low heat keep steering on regular intervals when 80 percent done add amchoor and garam masala mix well  add water as desired cook  covered on low sauté in between. Remove from fire add dhooni cover with lid and remove coal before serving,  serve with rice..