• 1/2 kg mutton
• 250 grms curd
• 2 tsp ginger-garlic paste
• ghee or oil 2tbsp to 3 tbsp
• salt 1/3tsp
• For garnishing mint n coriander

Make small pieces of mutton, salt, curd mix well.

In a pan add oil or ghee ginger garlic past saute well, add this bagar to mutton mix well.

Pressure cooker till 2 whisle.

Off the flame.

Remove the lid.

Cook on very low flam till 1/2hr.

Saute well.

Garnish with mint n coriander.

• For Kofta:
• Mince 1/2 kg
• Ginger garlic paste 1 tbsp
• Green chilies 2 finely chopped
• Spring onions finely chopped 3 tbsp
• Soya sauce 2 tbsp
• Black pepper 1 tsp
• Salt 1/2 tsp
• Vinegar 1 tbsp
• Flour 2 tbsp
• Corn flour 2 tbsp
• For Sauce:
• Oil 1/2 cup
• Chopped garlic 2 tbsp
• Onion chopped 1/2 cup
• Spring onion leaves chopped 3 tbsp
• Oyster sauce 2 tbsp
• White pepper 1/2 tsp
• Ketchup 1/2 cup
• Vinegar 2 tbsp
• Chili sauce 2 tbsp
• Water 1 1/2 cup
• Salt 1/2 tsp
• Corn flour 1 tbsp heaped mixed with 1/4 cup water

FOR KOFTA - Grind mince in chopper, mix with ginger garlic paste, finely chopped green chilies, spring onion, soya sauce, black pepper, vinegar, corn flour and flour, mix well.

Shape into small balls.

Deep fry koftas till light brown for 5 minutes, drain and keep aside.

FOR SAUCE - Heat oil in wok fry crushed garlic till light golden.

Add chopped onion, cook for 2 minutes.

Add water, with oyestor sauce, salt, white pepper, ketchup, chili sauce, vinegar, when mixture boiling.

Add koftas, cook for 2 minutes.

Stir in the corn flour solution, stirring till thick, remove garnish with chopped coriander leaves.

• Mutton/Chicken /Beef 1 kg
• Yogurt 1-1/2 cups
• Garam Masala Powder 1 tbsp
• Red Chilli Powder 1-1/2 tsp
• Salt 2 tsp
• Zeera Powder 1 tbsp
• Ginger Paste 1 tbsp
• Garlic Paste 1 tbsp
• Oil 3/4 cup
• Onion 1 sliced
• Green Chillies 6 chopped
• Corriander Leaves 1/2 cup chopped
• Mint Leaves 1/2 cup chopped

Wash the meat.
In a bowl marinate meat with yogurt, chilli powder, salt , zeera powder, garam masala, ginger and garlic paste.

Cover and marinate for 2 hours.

Then cook the meat on slow flame, until its done and the water dries up.

Add oil in it and fry for 5 minutes, until the oil separates.

Add 1/2 a cup of water in it and cook on slaw flame for further 10 mins.

Chop all the hara masala and slice the onion .

Put the meat in a serving dish and garnish with hara masala and onion .