Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1/2 | Kilogram | Mutton | Cook |
| 2 | Teacup | Water | to boil meat |
| As Required | Salt | to boil meat | |
| 1/2 | Nos. | Coconut (Narial) | Grind and extract juice |
| 1 | Teaspoon | Chilly Powder, Red | Masala |
| 1/2 | Teaspoon | Turmeric Powder | Masala |
| 1 | Teaspoon | Garam-Masala | Masala |
| 2 | Tablespoon | Ghee | To fry Garlic |
| 8 | Flakes/Cloves | Garlic (Lason, Losun) | To fry in Ghee |
| 3 | Large | Potatoes | Boil, peel and cut |
| As Required | Tamarind Juice | to taste | |
| 1 | Tablespoon | Rice Flour | to thicken curry |
Method
Cook 1/2 kg mutton in 2 cups of water and salt to taste. Grind half coconut and take thick in thin juice. Put ghee in a vessel, and when hot brown 8 seeds garlic. Now add masala powders. Just brown and add boiled meat and its gravy. Add also potatoes or any vegetables and boil well till vegetables are cooked. Add two cups thin coconut juice. A little tamarind juice and a spoon of rice flour to thicken, stir and when boiled, add thick coconut juice. Add salt to taste and boil.
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