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This dish is generally made at public rejoicings on occasion of a marriage, etc.
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| What You Need: |
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Mutton
Salt
Curd
Butter
Onions
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| How To Cook: |
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1. Cut as much as is required of a leg of mutton in pieces the size of large eggs. Place them in a saucepan with sufficient salt and cover them with water.
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2. Set it on the fire and let it boil for 20 or 30 minutes. Skim it well, then take out the pieces of meat and rub them all over with curd.
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3. Fry them a rich brown in fresh butter and place them in a saucepan with sufficient onions, sliced thin and fried golden-brown in fresh butter.
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4. Add the liquor, in which the pieces of mutton were boiled, put the cover over the pan, set it on a moderate charcoal fire until it forms a good thick gravy at the bottom and the meat is tender, then dish it up and serve.
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