MUTTON CURRY

1 Kg Mutton (tender or Lamb), cubed, cleant and washed
1/2Kg Ashgourd, cleant, cubed and washed
2 Medium Onions (Sliced finely)
Oil for tempering
Salt to Taste
1 Coconut (grated for coconut milk)

For Wet Ground Masala: (all ingredients to be dry roasted on tawa or girdle)


1 Tblsp Coconut
1 Tsp Cummin Seeds
1 Tsp Mustard Seeds
1 small onion - chopped
Marble sized ball of tamarind
3/4Tsp Turmeric Powder
8 Garlic Cloves
4 Cloves
6-7 Pepper Corns
11/2 inch cinnamon stick
8 Madras Chillies
10 Kashmir Chillies
1/2Tsp Aniseed
1 Tsp Poppy Seeds (Khus Khus)


For Coconut Milk:

Grind the coconut in 2 cups of warm water.
Strain in muslin cloth and extract 11/2 cups of thick coconut milk.
Take the remains of the coconut and add 4 cups of warm water and grind once again.
Strain in muslin cloth to extract 3 cups of thin coconut milk.
Set aside thick and thin coconut milk separately.

Heat Oil. Add sliced onions and fry till they turn golden brown.Add wet ground masala and fry till oil leaves the sides of the fried masala. This will take approx 10 minutes.Add mutton pieces and stir-fry with the masala for around minutes.
Add the thin coconut milk, cover and simmer on medium flame for 15 minutes. Add the ashgourd and simmer once again for 15 minutes or just about when the meat is cooked and ashgourd is almost cooked. Check the salt. At last just add the thick coconut milk and simmer on low fire for 20 minutes more. Serve hot with neer dosas or rice.