60 gm mustard powder
2 kg mutton, cut into curry style pieces
60 gm ginger, peeled and chopped
1/3 cup salt
1 cup mustard oil
1 cup red chilli powder or as required
60 gm garam masala
60 gm garlic, peeled and pounded
Place the oil to heat in a large kadahi or pan
Keep the heat on high Add ginger and garlic
Stir fry till light golden brown. Add meat and continue stirring over high heat
Lower the heat and cook covered till the meat is tender.
Uncover and cook over high heat till fat separates.
Add the powdered spices, salt and mix well. Cook again over high heat, then add vinegar.
Let it come to a boil, then turn off the heat. Let it cool down completely.
Transfer to a sterilized glass canning jar and store it in the refrigerator