Jangli Karahi by Shireen Anwer

Ingredients:

• Mutton chops 1/2 kg
• Batair 4
• Chicken 8 pieces
• Boiled eggs 4
• Prawns 250 gm
• Oil 1/2 cup
• Onion chopped 1-1/2 cup
• Ginger garlic paste 2 tbsp
• Chili powder 2 tsp
• Salt 1-1/2 tsp
• Turmeric 1/2
• Crushed coriander 1 tbsp
• Crushed cumin 1 tsp
  
• Tomatoes 1/2 kg sliced
• Yogurt 1/2 cup
• Kasoori methi 1 tbsp
• All spice 1 tbsp
• Ginger sliced 2 tbsp
• Coriander leaves 2 tbsp
• Green chilies 4 sliced
  

Method:

1. Boil mutton chops and keep it aside.
2. Heat oil in karahi pan and fry chopped onion until soft.
3. Now put ginger garlic paste.
4. Also put mutton chops and batair and fry it.
5. Then put chili powder, salt, turmeric, crushed coriander, crushed cumin and tomatoes slices, cover it and cook until chops and batair tender.
6. Then put chicken with yogurt, cover it and cook for 15 minutes.
7. Then put prawns, ginger sliced, coriander laves, green chilies sliced, all spice, kasoori methi and boiled eggs and keep on simmer until oil comes up.
8. Now serve it with naan.