Ingredients:

1. For the boil:

• 2 kg mutton, cut into cubes
• 1 onion, small, sliced fine
• 1 tomato, small, sliced fine
• 1 green chilly, slit in between
• 1/4” ginger piece, chopped fine
• ¹⁄₂ tsp turmeric powder
• 3 garlic cloves
• 3 cloves
• 1 cardamom
• 2 cinnamon sticks, small
• 6 black pepper corns
• 1 bay leaf
• 1 soup cube or salt to taste

2. For the kadhai (cooking pot):

• 2 onions, medium-sized, sliced
• 2 tomatoes, medium-sized, sliced
• 2 green chilies, slit in half
• 5-6 garlic cloves, crushed
• ¹⁄₂ cup fresh coconut, grated
• 2 tsp tamarind pulp
• ¹⁄₂ cup coriander leaves, chopped
• 6-7 curry leaves
• 2 tbsp oil
• 2 cloves (WS)
• 2 cinnamon sticks, small (WS)
• 5-6 black pepper corns (WS)
• 2 tsp red chilly powder (M)
• 2 tsp coriander powder (M)
• 1 tsp cumin powder (M)
• ¹⁄₄ tsp turmeric powder (M)
• 1 tsp garam masala powder (M)

Method

First boil the mutton with all the ingredients “for the boil” and keep aside.

Pour oil in a separate cooking pot along with all the spices marked (WS). Add the green chillies, curry leaves, garlic and onions. When soft, add tomatoes and sauté. Then add all the masala powders marked (M) and sauté on a low flame.

After a few minutes, add the tamarind pulp, coconut and boiled mutton with some stock mix (Add very little to keep the dish dry). Cook for 15 mins. Finally garnish with coriander leaves.