|
1 kg
5
6
1/2
4
2.5 cm
2 cups
1 tablespoon
1 tablespoon
1 teaspoon
1 teaspoon
1/2 teaspoon
2
4 tablespoons |
mutton chops, each chop cut into half
potatoes, halved
fresh red chilies
bunch coriander leaves
cloves garlic
piece ginger
thick coconut milk from 1 grated coconut
cumin
khus khus
black peppercorns
turmeric powder
ground nutmeg
large onions, sliced
oil
salt to taste |
Method :
-
Marinate mutton with ground spices
for a few hours (overnight if possible).
-
Heat half the oil in pan and fry
the grated coconut, cumin and khus khus for a few minutes.
-
Add the peppercorns, turmeric and
nutmeg and fry till fragrant.
-
Remove form heat and cool.
-
When cool, put in a blender with
remaining coconut milk and blend to a smooth paste.
-
Heat the remaining oil in a pan and
fry the onions till golden.
-
Stir tin the coconut and spice
paste and fry for a while.
-
Add the meat mixture.
-
Stir well and bring to the boil
slowly.
-
Reduce heat, cover and simmer for
40 minutes or until meat is tender.
-
Add potatoes and salt to taste and
cook till potatoes are soft.
Serves 6 - 8
Nutmegs are believed to be a cure for
heart ailments. The nutmeg should be grated and placed in a glass. Mix
with boiling water and some sugar. Drink while it is warm.
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