A mutton (lamb) preparation with dry coconut and khada (whole) masala.
Ingredients
Mutton ½ kg.
Onions 3 (Medium size)
Ginger 1 tablespoon (paste)
Garlic 1½ tablespoon (paste)
Red Chillies 10 (Kashmiri)
Cloves 4
Cinnamon 1 inch piece
Cardamom 3 (small)
Pepper corns 12
Dry Coconut ½ (grated)
Coriander Seeds 2 tablespoons
Parbhi Sambar (Garam Masala) 2 teaspoon
Turmeric powder ½ teaspoon
Potatoes 4 Medium size (Unpeeled recommended)
Oil 8 teaspoons
Ghee 2 tablespoons
Salt To taste
Procedure
Wash the mutton pieces. Roast 2 whole onions directly on the gas burner. Keep them rotating till their skin becomes black.
In a pan heat little oil. Then add cloves, cinnamon, cardamom, pepper corns & coriander seeds. Fry till slightly brown. Remove them from the pan. Fry the red chillies as well. Grind this fried masala with roasted onions. Fry the grated dry coconut and then grind it. Cut the potatoes each into 2 pieces.
In a separate thick bottom pan heat the oil and fry one finely cut onion till golden brown. Add ginger-garlic paste. Fry for ½ a minute. Then add the mutton pieces, ground masala paste, sambar, turmeric powder and salt. Add water and cover with a lid.
When the mutton is ¾ cooked, add potato pieces. If required, add little water and again cover the pan. When the mutton and potatoes are fully cooked add ghee to the gravy. Serve Hot with bread or vadaas.
Personal Touch
Gravy should have a thick consistency
Meghana (Shaila) P. Rane