Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Half | Kilogram | Mutton - Leg | Boil in Pressusre cooker |
| 200 | Grammes | Potatoes | boiled peeled and cut. |
| 8 | Nos | Chillies Red Dry | Broil and Grind |
| Half | Teaspoon | Jeera/Cumin Seeds | Broil and Grind |
| 1 | Tablespoon | Coriander/Dhania | Broil and Grind |
| 1 | Medium | Onion | Broil and Grind |
| 3 | Flakes/Seeds/Cloves | Garlic | Broil and Grind |
| Half | Inch | Turmeric/Haldi | Broil and Grind |
| 6 | Nos | Pepper Corns | Broil and Grind |
| Half | Teaspoon | Mustard Seed | Broil and Grind |
| Half | Nos | Coconut scraped (fresh) | Broil and Grind |
| 1 | Ball | Tamarind | Grind with coconut |
| 2 | Tablespoon | Ghee | Heat |
| 1/2 | Medium | Onion | Slice and fry |
| A | Little | Salt | to taste |
Method
Cut the meat into pieces, wash and boil in two cups of water fin a pressure cooker. Add salt to taste. Broil separately on a skillet each masala, scraped coconut and sliced onion, except tamarind. Grind all masala and tamarind to a fine paste.
Add the masala and its water to the cooked meat and boil.
For tempering, heat the ghee and fry half onion sliced, pour the cooked meat, its gravy and if necessary additional boiled water, to prepare curry to required consistency. Add salt to taste if needed and simmer for fifteen minutes. Add boiled potatoes peeled and cut.
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