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For the dumplings:
150 gms - millet flour
2 tsp - crushed garlic
2 tsp - grated ginger
1 level tsp - salt
1/4 tsp - chilli powder
2 tbsp - desiccated coconut
1/4 tsp - garam masala
Handful of chopped fenugreek leaves
Pinch of turmeric powder
Juice of half a lemon
1 tbsp - oil
125 ml - water (and more if needed)
For the stew:4 tbsp - oil
1 inch cinnamon sticks
3 cardamom pods
7 black peppercorns
6 cloves, 2 large onions, finely chopped
3 handfuls of fresh fenugreek leaves, chopped
4 tsp - crushed garlic
4 tsp - grated ginger
2 tbsp - tomato puree
450 gms - peeled, chopped tomatoes
3 tsp - coriander powder
1-2 tsp - turmeric powder
500 gms - small pieces of mutton
200 gms - peas
1 medium aubergine, cut into small pieces
1 large bunch spinach, chopped
2 saragva sing, cut into 3-inch pieces
3 hands of fresh coriander leaves, chopped
200 gms - goovar beans, halved
150g gms - coconut cream
Salt to taste
375 ml - water
4 medium sized potatoes, peeled and cut into halves
How to Make Muthias
Mix together the dumpling ingredients and bind into a dough with the oil and water.
Shape into small sausage-type dumplings.
For the stew: Heat the oil, add the whole spices and fry with the onions until golden brown.
Add the fenugreek leaves, garlic and ginger.
Add tomato puree and allow it to cook for at least 1 minute.
Then add all the other ingredients except for the potatoes and dumplings.
When the vegetables are half cooked (about 20 minutes), add the potatoes and dumplings.
Allow them to boil and then turn the heat to low. Cover and allow it to simmer for 1 hour.
Stir occasionally, and add extra water if necessary.
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