Ingredients:
Sheep (Goat/Sheep) – 1 kg (bone-in, ideally)
Ghee or Oil – ½ cup
Garlic – 1 tbsp (slashed)
Green chilies – 4-5 (cut or cleaved)
Dark pepper – 1 tsp (newly ground)
Salt – to taste
Water – depending on the situation
Yogurt – ½ cup (discretionary, for additional delicacy)
Coriander leaves – for decorate
Ginger – julienned, for embellish
Directions:
- Heat Ghee/Oil: In a weighty lined dish, heat ghee or oil over medium intensity.
- Sauté Garlic: Add cleaved garlic and sauté until fragrant.
- Add Sheep: Put the lamb pieces into the dish and singe them until they become brilliant brown.
- Cook with Water: Add sufficient water to cover the meat, season with salt, and let it stew on low intensity until the meat is delicate (around 1-90 minutes). On the off chance that utilizing a strain cooker, cook for 20-25 minutes.
- Add Green Chilies and Dark Pepper: When the meat is delicate and the water has for the most part vanished, add green chilies and dark pepper. Cook for an additional 5 minutes until the flavors mix well.
- Embellish and Serve: Sprinkle new coriander and ginger juliennes on top. Serve hot with naan or roti.
This dish is about the extravagance of sheep with straightforward flavors, making it a genuine Peshawari delicacy!