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- 1 kg mutton on the bone
- 1.5 kgs ash gourd (winter melon)
- 1 medium-big onion
- 1 cup grated coconut
- 6 flakes of garlic
- 1 marble size ball of tamarind
- 2 tablespoons vegetable masala powder
- 1 cup coconut milk
- 1 ” stick of cinnamon or cassia bark
- 4 cloves
- salt to taste
- ghee for frying
- Cook mutton with salt, cinnamon & cloves till almost done (How I make it: I cut, wash & drain the mutton pieces well and then use about 1/2 cup of water in the pressure cooker & add the mutton pieces in it. Add salt, cloves & cinnamon, cover the lid & add the weight (whistle). Keep the pressure cooker on full flame till the first whistle goes off (this takes about 10mins), after that reduce flame & cook for about 15mins (this is because we get tender & good quality meat in Mumbai). Turn off flame and let it sit for 5-10mins before the whistle is loose enough to be removed, open carefully, stir once & close without whistle. Remove after 2-3 mins and use as required.
- Remove the pith & skin of the ash gourd & cut into cubes. Add this to the mutton & let it cook in the same water
- Heat oil in a tawa & broil the coconut till a nice aroma arises, add the onion & garlic & broil some more
- Grind the coconut, onion & garlic, tamarind, vegetable masala powder & a little water. Leave the masala a little coarse
- Add the masala & salt to taste and water if required to the mutton & ash gourd and boil.
- Add the coconut milk & boil
- Season with 1 small onion fried in ghee
The nutritional values are only indicative.
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