Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Nos | Coconut | Extract thin and thick juice |
| 400 | Grammes | Mutton | Cut and clean |
| 200 | Grammes | Potatoes | pared and cut in cubes |
| 1, 1/2 | Nos | Onions | Sliced, to be added when boiling |
| 3 | Medium | Chillies Green | To be added when boiling |
| 1 | Small | Ginger | A small piece. Sliced |
| 1 | Teaspoon | Pepper Powder | To be added when boiling |
| 1 | Teaspoon | Garam-Masala | To be added when boiling |
| 2 | Tablespoon | Ghee | For Seasoning |
| 1/2 | Medium | Onion | Sliced for frying |
| 1 | Tablespoon | Flour, Maida - (Refined) | To be added to seasoning |
| A | Little | Vinegar | to taste |
| A | Little | Salt | To be added when boiling |
Method
Take out thick and thin coconut juice, after scraping and grinding the coconut. Cut and clean the mutton and cook it in the thin coconut juice. Add the potatoes, pared and cut in cubes, or green peas of equal weight, the sliced ginger, green chillies, 2 sliced onions, and the masala powders to the curry. Boil till the meat is cooked.
For seasoning, fry half onion, in 2 tablespoons of ghee, and when browned, sprinkle the wheat flour, and add the cooked meat with vinegar and salt to taste and simmer. Lastly add the thick coconut juice, and simmer for ten minutes, and then put the stove off.
Note: If you can get coconut cream, instant dissolving flakes, etc, you can use this to prepare your coconut juice.
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