1 kilo of Mutton - Lamb
1 cup yogurt

5-6 medium size Tomatoes
2 large Onion (finely chopped)
3-4 Whole Green Chillies 
2 tbsps lemon juice

2 tsp. of Ginger Paste 
2 tsp. of Garlic Paste 
1 tsp. Coriander Powder 
1/2 tsp. Turmeric
1 tsp. Garam masala Powder
1 tsp. of Red Chilli Powder 
Salt (to taste) 
1 tsp. of Black Pepper (freshly crushed) 
2 tbsp. of Oil

Fresh Coriander Leaves, few chopped.
Ginger Julienne few


Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala, onion and salt to taste, cover and allow to marinate for 3 hours. 
Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering. 
Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes. 
Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy. 
Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.

Method to cook: 
Heat half the oil. 
Put tadka* with black pepper. 
Add the Meat + Salt + Ginger + Garlic and Fry for 10 minutes. 
Add all the remaining masala + 1 glass water and pressure cook for 5 minutes until meat is tender. 
When meat is cooked,their should be about 2 cups gravy. 
Separately heat remaining oil in a deep Karahi. 
Add tomatoes.Fry till tender. 
Add green chilles + salt and fry for few minutes. 
Now add cooked meat and fry on low heat for 10 minutes, till the oil separates from gravy.

1) Put the meat in a pot or karahi (preferrably a karahi.) Add the Garlic and Ginger paste. And fry on medium heat until any water dries up. 
2) Then add 3 glasses of water to meat. Mix and cover and let cook on medium heat. Until meat is tenderized. 
3) Once the meat is tender and looks cooked, add the following ingredients: Oil, Salt, Black Peppers, and Red Chilli Powder. If there is still some water remaining in the pot, increase stove heat and constantly stir and let the water dry. Then add green chillies & tomato. 
4) Lower heat and cover pot and let cook on low heat for 5-10 minutes. 
5) Once tomatoes are softened, Keep stirring until water dries up.

*Chaunk; sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called tarka, tadka, bagar, phoron, or phoran
Ingredients typically used for chaunk include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves.