Halwai August 12, 2018

Ingredients:

• 500 g – Meat
• 2 – onions, chopped
• 1/2 – coconut, grated
• 1 tbsp – Poppy Seeds
• 1/2 tbsp – Cumin seeds
• 1/2 tbsp – coriander powder
• 1/2 tsp – Turmeric powder
• 4 to 5 – dried chillies
• 2 – Cardamom
• 2 inch – Cinnamon
• 4 – Cloves
• 1/2 inch – Ginger
• Garlic – 6 Cloves
• 2 – tomatoes, chopped
• 20 g – Tamarind juice
• salt – to taste
• 1 cup – water
• 2 tbsp – oil/ghee

Method:

  1. Heat 1 tbsp oil/ghee in a pan.
  2. Add poppy seeds, cumin seeds, coriander powder, chillies, cardamom, cinnamon, cloves, ginger, garlic, coconut and chopped onions. Fry till fragrant.
  3. Grind this mixture, along with some water, to a fine paste and keep aside.
  4. In another pan or cooker, heat a tbsp of ghee/ oil and fry the mutton pieces, along with chopped tomatoes, till brown in colour.
  5. Add the ground paste, salt, tamarind juice and water. Cover and cook, till done.
  6. If you feel the gravy is too watery, boil for some time, till it thickens.
  7. Serve with hot poori or roti, chapathi, appam or rice.
  8. Recipe Courtesy: Mareena’s Recipe Collections