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1 kg
1
3
1 + 2 tablespoons
25
3 X 2 cm sticks
12
3 teaspoons
10
1 tablespoon
2 tablespoons
15 cloves
1/2 teaspoon
1 1/2 teaspoons
1/4 teaspoon
1/4 teaspoon
1
2 tablespoons
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Boneless mutton, beef or pork
Medium, fresh coconut, grated
Medium onions, chopped
Oil
Dried red Kashmiri chilies
Cinnamon
Cloves
Coriander seeds
Black peppercorns
Cumin seeds
Poppy seeds
Garlic
Turmeric powder
Salt
Powdered nutmeg
Powdered mace
Star anise, powdered
Tamarind, soaked in 1/2 cup water
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Method :
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Wash meat, pat dry and cut
into 5 cm cubes.
-
Roast coconut with half
the onions for 5 minutes in a non-stick pan till golden, and set
aside.
-
Heat 1 tablespoon oil in a
non-stick pan, add red chilies and whole spices and fry for a
minute till fragrant.
-
Mix fried spices with
garlic and roasted coconut and onion.
-
Grind to a smooth paste.
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Heat 2 tablespoons oil in
a non-stick pan and fry remaining onions till brown.
-
Add meat and fry for about
8 minutes, stirring occasionally, till brown.
-
Mix in ground spices and
turmeric, and fry for 5 minutes further, stirring frequently.
-
Stir in salt, remaining
spice powders and 2 cups water, transfer to a pressure cooker and
cook under pressure for 15 minutes.
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Allow cooker to cool
before opening it.
-
Extract tamarind pulp and
strain into cooker.
-
Simmer over low heat for 5
minutes.
-
Serve with rice or bread.
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