Ingredients

• 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.