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Bhuni Raan-e-gudaz

2 kg Leg of mutton; (to be pierced well with a fork and marinated for 6 to 8 hours in 2 cups beaten curd and salt)
2 ts Garam masala powder
8 tb Ghee
2 tb Ground garlic and ginger
2 lg Grated onion
4 lg Ground tomatoes; (or raw mango pulp)
1 ts Chilli powder
Salt to taste.

Heat 4 tblsp. ghee and fry well on all sides till browned. Add 3 cups hot water. Cover and cook till tender. Heat two tblsp. ghee, Add onion and fry till light brown. Add in chilli, salt, garlic and ginger. Fry for 3 minutes, now add tomatoes or raw mango pulp. When it boils, put in the meat and fry well till thick masala is formed. Serve whole, garnished with fried finger chipps, boiled peas and sliced hard boiled eggs or crisp egg-parathas.

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