- 1 lb. of Mutton Meat
- 4-5 Beet Roots (Chukandar) (peeled, each beet root cut in half, and sliced in thin rounds)
- 2 medium Tomatoes (coursely chopped)
- 2 Whole Green Chillies (Hari Mirch)
- 3 Cinnamon Sticks (Dal Cheeni)
- 2 Big Black Cardamoms (Bari Kaali Ilaichi)
- 1/2 tbsp. Coriander Powder (Pisa Dhania)
- 1/2 tsp. Turmeric Powder (Pisi Haldi)
- 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
- 1/4 tsp. AllSpice (Pisa Garam Masala)
- Salt (to taste)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 1 tsp. Ginger Paste (Pisi Adrak)
- A fist full of Ready Fried Onions
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (washed and chopped) (for garnish)
- 4 tbsp. Cooking Oil (or as needed)
- Water (as needed)
- In a heavy based pot, combine: mutton meat, tomatoes, green peppers, cinnamon sticks, big black cardamoms, coriander powder, turmeric powder, salt, red chilli powder, fried onions, garlic paste, gnger paste, cooking oil, and enough water to cover meat and allow meat to cook. Mix and put on stove on high heat until the mixture starts to boil. Turn heat to low-medium and cover pot and let meat cook until it is half cooked.
- Add beet root slices and a little more water if needed for beets to cook.
- Mix and when mixture comes to a boil, cover on low-medium heat until beets and meat is well done.
- Add a little water if you want some more curry. Garnish with Allspice (garam masala) and coriander/cilantro, simmer for about 5 minutes more (if you have added more water for a thinner curry.)
- Serve hot with Roti or