| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Nos | Chillies, Red Dry | For grinding |
| A | Half | Coconut | Grind and take juice |
| 2 | Tablespoon | Coriander/Dhania | For grinding |
| 2 | Tablespoon | Ghee | For frying |
| Half | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For grinding |
| 1 | Medium | Lime (fresh) | Take juice and add for taste |
| 1 | Pinch | Mustard Seed | For grinding |
| 500 | Grammes | Mutton | Cut and wash |
| A | Half | Onion | Slice and fry in hot ghee |
| 2 | Nos | Onions | For grinding |
| 3 | Nos | Pepper Corns | For grinding |
| 200 | Grammes | Potatoes | Peel and cut in fours |
| A | Little | Salt | For taste |
| 200 | Grammes | Tomatoes | Cut and fry in hot ghee |
Cut the meat and wash. Grind coconut and take thick and thin juice. In hot
ghee or butter, fry half onion sliced, put the cut tomatoes, when brown, add the
meat and cover. When it dries up, pour ground masala, its water and thin coconut
juice.
Simmer for one hour, put potatoes, peeled and cut. When they are cooked, add
thick coconut juice.
Add salt to taste and juice of sour lime.