By Navaz Dhalla
Ingredients
500 gms 1" cubed mutton
4 large onions sliced
4 medium-sized potatoes peeled and quartered
2 large tomatoes chopped
7 Kashmiri dry red chillies
4-5 curry leaves
1" piece ginger
10 garlic pods
1/2 grated and ground coconut
1/2 cup tamarind water
1 tblsp.jaggery
4 tbsp oil
salt as per taste
Roast and ground in to masalas
1 tsp. coriander seed
1/2 tsp.cummin seed
3 tsp.poppy seed
2 tsp. peeled peanuts
Method
- Make the ginger garlic paste
- Heat the oil and fry onions until golden brown.
- Add ginger and garlic paste and saute on a slow fire for 2 minutes.
- Add the ground masala stir for 2 minutes.
- Add ground coconut and cook till aroma comes out.
- Add mutton, potatoes and salt, and fry in the masala for 2 minutes.
- Add 4 cups of water slowly so that it blends well with the masala and no lumps remain.
- Bring the whole mixture to a boil.
- Cover the pan with water on the lid.
- Simmer, stirring occasionally for about 1 hour until a thick gravy remains and the mutton is tender
- Mix in tamarind water, jaggery and tomatoes.
- Cook for another 15 minutes on a slow flame
- Serve hot with rice
Parsi Dishes - Non Veggies Index
