Shinwari Mutton

An irresistible Mutton dish from the Shinwari tribe of Afghanistan!

Ingredients:
Mutton: 1 kg
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp
Tomatoes: 4, big de- skinned(peeled)
Black pepper powder: 1 tsp
Cumin powder: 3/4 tsp
Green chilli: 4-5 slit
Oil: 1/2 cup
Salt to taste

For garnishing:
Coriander leaves: 2 tbsp, finely chopped
Ginger julienne: 1 inch piece

Method:
1. Heat 1/2 cup water, in a deep bottomed pan. To this water add the ginger- garlic paste and give it a mix.
2. Add the mutton pieces and keep stirring till the color changes. Cover and cook for 20 minutes on medium flame. Add oil and cook open on high flame for 10 minutes, while continuing to stir.
3. Add the de- skinned tomatoes cut into halves and stir well till they get well mixed. Keep stirring for 5 minutes, cover and cook till the tomatoes get pulpy.
4. Add the salt,black pepper and cumin powders and mix well. Cook on medium flame till the oil starts to separate.
5. Add the slit green chilli, mix well.Cover and cook till the meat is tender. Don't need to add any water as the tomatoes and mutton release water.
6. If there is any stock left, open and cook on high flame, till the stock dries. Add half of the  ginger julienne and saute for a minute or 2.
7. Transfer to a serving bowl and garnish with coriander leaves and ginger julienne.
8. Serve hot with chappati, rotis and rice.

PS: I have not used ginger juliennes but used the paste while cooking, if you like ginger juliennes then go ahead as mentioned above.