Fork
the leg of mutton. Rub mutton with meat tenderizer and set
aside for an hour or two.
Heat
oil or ghee in a pan and fry the meat till it is reddish
brown. Remove meat, fry potatoes, capsicum and tomatoes,
separately in the same pan. When the meat has become cold,
apply paste of whipped yogurt, salt and freshly ground
pepper.
Place
in the same pan with oil, add 1/2 cup water, cover and simmer
till done.
Add the
fried vegetables and simmer for a few minutes.
