Minty Mutton Rassawala

(Naniji style)Ingredients:
1\2 kg mutton with bones2 onions sliced semi circular wise2 tblespns of adrak-lasun-green chilli ground together in equal proportion
salt
Hand ful of mint leaves
2 tblespns of oil
Haldi
chopped corriander for garnish
2 whole potatoes may be added (optional)
Naniji sometimes also added brinjals cut into fours lengthwise just before it finished cooking. In this case potatoes may be avoided.
Method:Heat oil. Saute onions till glassy. Add mutton and saute till it changes colour. Then add the potatoes, if used, the masala paste, haldi and salt. Mix well. Add water and cook on pressure. Just before it is ready add the brinjals, if used, and put on pressure for one more minute. Add the mint leaves and mix them in well. Garnish with chopped corriander. Should have a good amount of "rassa"\soup\shorba. Tastes well with rice or Satpadi Rotlis or thick chapatis