Ingredients:

• Mutton – 250 g
• Curd – 1/2 cup
• Oil – 5 tbsp
• Onion – 1.5 cup, thinly sliced
• Ginger paste – 2 tsp
• Garlic paste – 1 tsp
• Green chilli – 4-6, slit
• Coriander leaves – 4 tbsp
• Mint leaves – 2 tbsp
• Fenugreek or other greens – 1 cup, chopped
• Tomato – 1, chopped
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Channa (chick peas) dal – 3 tbsp
• Salt to taste
• For Rice dumplings: Rice flour – 1.5 cups
• Grated Coconut – 1/2 cup
• Cumin seeds – 2 tsp, crushed
• Hot water to mix
• Salt to taste

Method:

1. Cut the mutton into small cubes and mix with the curd.
2. Heat oil in a pressure pan. Add the onions and fry golden brown.
3. Add ginger and garlic pastes and fry until fragrant.
4. Add green chillies and all the leaves.
5. Fry for half a minute.
6. Add tomato, chilli and turmeric powder and the mutton mixed with curd.
7. Add salt to taste and fry until almost dry.
8. Add channa dal and 1 cup of hot water.
9. Pressure-cook for 20 minutes.
10. For rice dumplings: Mix the rice flour with coconut, cumin and salt.
11. Add hot water, a little at a time until the mixture forms a smooth, soft but non-sticky dough.
12. Divide the dough into lime-sized balls.
13. To finish: Open the pressure cooker and add about 4 cups of water to the mutton gravy.
14. Put it back on the flame and heat until it begins to boil.
15. Lower the flame to keep the gravy simmering.
16. Add the rice balls one by one to the gravy and wait until the dumplings are cooked.
17. Serve immediately.