Marinate meat with salt, vinegar and turmeric powder, mix well and keep in the fridge for overnight. 24 hours are needed to make the mutton more flavor and tender. Vinegar and will act as a meat tenderizer if you keep it overnight. (Highly Recommended!)

In a large bowl put flour and all the dough dry ingredients (except milk and water), mix well with hands.

Now add milk and mix gradually, then add little water at a time to bind and knead a soft and smooth dough (like the one you knead for the chapatis)

Cover the dough and let it rise for at least 2 -3 hours.

Now add mutton pieces, cinnamon stick and mix well add little water and let it cook till tender.

After that remove the lid and dry if there is any water. You can add peas this time so that they can cook with the mutton as well. Remove the bones when done. Keep aside.

In a big wok add two tablespoons of oil. Keep the flame on. Add garlic and ginger as soon the oil heats up. Sauté for a minute.

Then add tomatoes, all veggies, green chillies, salt and crushed black pepper. Braise them for five minutes at least and then add mutton pieces with peas, adjust the seasoning and remove from the flame add fresh or dried herbs, mix well and take them out. Let it cool down completely.

Grease three round baking trays or pizza pans with little oil and set aside.

Divide the dough into six portions and roll them into round rotis or chapatis. (not more thick nor very thin)

Place the rolled pie on the greased baking tray and place the one-third of the mutton-veggie mixture on it.

Cover with the other rolled pie roti and seal the sides, glaze with beaten egg and sprinkle some nigella seeds (kalonji) or black sesame seeds on top.

Bake the pies in the oven at 200 ⸰C until the top is browned up.