500g Mutton | small pieces

STEP1
Soak 2 Tbs of tamarind pulp in one cup of hot water for 30 minutes, squeeze out and discard the pulp. Keep it aside.

STEP2
In a suitably sized pan dry roast 1 cup of grated fresh coconut till light brown. Remove the coconut into a bowl. In the same pan add 1 tsp cooking oil when it starts to smoke lower the heat and add 200g of finely chopped onions. Roast the onion till light brown, remove it in the same bowl as the roasted coconut and keep it aside till it cools.

STEP3
Make a cooking paste using:
All the contents of the bowl from Step2
2 Tbs Ginger-Garlic paste
1 cup Coriander leaf
1 Green Chili
½ tsp Turmeric
5 level tsp shogo malvani masala
Salt (to taste)
Little water or coconut milk to whip up paste.

STEP4
Put 1 cup of water to boil.

STEP5
Heat 6 Tbs oil in karahi, add 10 curry leaf, 1 tsp Cumin seed, 4 clove, 4 cardamom and fry till curry leaf is crisp. Add the cooking paste and fry till oil separates. Add the mutton pieces and stir fry till the pieces firm up (usually 3 minutes). Add 2 Tbs Kashmiri chili powder, 1 cup coconut milk, and the tamarind water—from Step1. Mix well. Cook for 5 minutes. Add the boiling water—from Step3. Mix and cook for 45 minutes on low heat, covered. Adjust the curry thickness and garnish with coriander leaf (chopped). Serve with plain rice and/or vade.

ENJOY!