JHOK CHARWAN [ KASHMIRI ]

 INGREDIENTS

1. 
   Mutton                        250 gms
   
2. Tamarind                     lemon size
3. Turmeric                     1/2 tsp
4. Fennel seeds               2 tsp
5. Dry ginger powder     1 tsp
6. Salt                             2 tsp
7. Red Chilly powder     2 tsp
8. Hing                           1/4 tsp
9. Oil                              1 cup
10. Lavang                       3-4
11. Cardamom                 2-3
12. Water                         1 cup

METHOD

• Soak tamarind in 1/2 cup, of water and extract.
• Pressure cook mutton, fennel seeds, 1/2 cup of water and salt for 4 whistles.
• Heat oil in a kadai and fry the cooked mutton pieces, drain oil and keep aside.
• Season with hing in the same oil and add lavang, cardamom.
• Fry for a while and add tamarind water and left over mutton water.
• Add turmeric, chilly powder and bring to boil.
• Then add the fried mutton pieces and cook until they mixed well.
• Serve with rice, this gravy is very delicious.