Ingredients:
• 1 kg – kareli botis
• 1/2 kg – Meat (seene ka parcha)
• 250 gm – Curd
• 300 gm – white Onions
• 20 gm – Garlic
• 20 gm – Ginger
• 12 – green Cardamom
• 5 gm – white pepper powder
• 20 gm – desiccated Coconut
• 50 gm – Cashew nuts
• 150 gm – khoya
• 150 gm – Cream
• 250 gm – Ghee
• 2 drops – kewra water
• 2 drops – mitha ittr
• 2 – silver leaves (wark)
• salt to taste
Method:
- Wash and clean mutton pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.
- Extract the juice of ginger and garlic and keep aside.
- Grind separately onions, cashew nuts and coconut to a fine paste.
- In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.
- When the meat is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry.
- Then add ghee and the beaten curd, fry till the meat is dry.
- Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
- Then add white pepper and 1.5 cups of water, or enough to cook the meat for a thick gravy. Simmer for a while.
- Remove from fire add kewra water, mitha ittr and mashed khoya. Blend well.
- Finally add the cream.
- Serve hot garnished with silver leaf.
- Roomali roti is a good accompaniment for this dish.
Recipe courtesy of Krishna Ramsagar