Ingredients:

• 1/4 kg – Beef
• 1/4 kg – mutton/lamb
• 1/2 kg – Chicken
• 1/4 kg – Pork
• A few Carrots and beans – chopped into medium-size pieces
• 3 – potatoes, peeled and cut into quarters
• 2 tsp chilli powder
• 1/2 tsp Turmeric powder
• 2 tsp pepper powder
• 1 tsp coriander powder
• 4 dry Red Chillies broken into pieces
• 2 tsp chopped Garlic
• 2 pieces Cinnamon
• 5 Cloves
• 3 Onions sliced
• 2 Tomatoes chopped
• 2 tbsp chopped Mint
• 3 tbsp oil
• Salt to taste
• 2 tbsp Coconut paste
• 2 tbsp Vinegar

Method:

1. Cut the meat, chicken and pork into small pieces.
2. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic.
3. Fry till the onions turn golden brown.
4. Add the mutton, beef, chicken and pork and also the chilli powder, turmeric powder, pepper powder, salt and tomatoes and mix well.
5. Fry till the tomatoes turn to pulp.
6. Add the broken dry red chillies, mint and the coconut paste and mix well.
7. Add sufficient water and pressure cook for 10 minutes (6 to 8 whistles).
8. Turn off the heat.
9. Open the cooker when the pressure dies down and add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick.
10. Serve with rice, chapattis or bread.
11. Recipe courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White-Kumar