Mangalorean Recipes

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Mutton Indad

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Quantity Measure Ingredients Description:
500 Grams Mutton cut and wash and boil
3 Nos. Cloves (Lavang) Boil with meat.
1 Small Cinnamon (Dalchini) Boil with meat.
2 Large Chillies Red Dry For grinding in vinegar
Half Teaspoon Jeera (Cumin Seeds) For grinding in vinegar
1 Teaspoon Turmeric Powder For grinding in vinegar
2 Medium Chillies Green For grinding in vinegar
1 Medium Onions For grinding in vinegar
1/2 Inch Ginger (Adhrak) For grinding in vinegar
3 Flakes/Cloves Garlic (Lason, Losun) For grinding in vinegar
2 Tablespoon Ghee For tempering
1 Small Onion Sliced. For tempering
1 Tablespoon Vinegar to taste
250 Grams Potatoes boiled,peeled and cut
  As Required Sugar, Table to taste
  As Required Salt to taste
A Few Coriander Leaves (Kothmeer) For garnishing


Cut and wash the mutton.   Grind all the masala in vinegar.  Boil the meat in a pressure cooker with cloves, cinnamon, and salt to taste, till well cooked.   Remove the meat from the gravy.  Heat the ghee in a vessel and fry the meat till it turns brown and remove.  In the same ghee fry the ground masala stirring all the time.   Then put the fried  meat  with its gravy into the masala and stir.  Put sugar, salt and vinegar to taste.   Peel and cut the potatoes and add.  Cook till potatoes are soft.   Allow meat to cool naturally as it absorbs the masala.

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