½ kg leg mutton or ½ chicken (cut, washed)

2 onions (large)

3 potatoes (peeled, cut in ¼‘s)

2 brinjals (cut in ¼‘s)

3 carrots (peeled and sliced -3 cm long chips)

1-2 green peppers (cut small- in 3 cm cubes)

3 mealies on cob (cut small – in 3 cm pieces)

3 – 4 baby marrows (cut small – 3 cm slices)

¼ kg beans (cut French style)

1 cup peas

½ cabbage (shredded)

1 Large tomato (grated)

1 d.spoon ginger

½ d.spoon garlic

¾ d. spoon red chillie powder

1d.spoon dhana jeeru

¼  d.spoon arad

½ d.spoon salt

1½ cup sour milk

3 beetroot (cut in quarters & boil separately- until well cooked – drain)

Method:

Clean and cut chicken into small pieces. Slice onion (not very thinly). Place all the washed and drained chicken, veg, spices and sour milk in a large dish. Toss around well until spices coat meat and veg well. Fry onion in about 3 -4 tbsp ghee or oil. Add some taj, lavang, pepper- corn. Add all the chicken, veg to pot and cook on low heat 2-3 hours, until chicken and veg are well cooked, being careful not to squash veg while stirring. Add more spices if desired. If meat is used, it should be cooked a while before add-ing vegetables. Avoid stirring too often.