Ingredients:
Mutton – 350 gms, cut into 1 inch cubes
Vinegar – 1 1/2 tblsp
Jaggery – 1 1/2 tblsp, grated
Drumsticks – 6
Potatoes – 4 medium, peeled and each cut into 4 pieces
Carrots – 2, scraped and cut in 1 inch pieces
Button Onions – 8, peeled
Salt to taste
Vegetable Oil – 3 tblsp
Grind to a paste:
Fresh Coconut – 1/2, grated
Garlic – 8 cloves
Fresh Ginger Root – 1 inch piece
Red Kashmiri Chillies – 4 to 6, dried
Cumin Seeds – 1 tsp
Turmeric Powder – 3/4 tsp
Sesame Seeds – 1 tblsp
Peanuts – 2 tsp
Chickpeas – 2 tsp
Onion – 1 small, cut into 2 pieces
Method:
1. Boil meat in 4 cups water with 3/4 tsp salt or pressure cook in 2 cups water.
2. Remove 1 strand of thread down the length of 1 drumstick. Cut the drumstick into 4 pieces then tie the pieces in a bundle with the thread.
3. Prepare remaining drumsticks in the same way.
4. Boil drumsticks adding 2 tsp salt with potatoes, carrots and onions tll vegetables are half cooked. Drain.
5. In a deep pan heat oil to medium hot then add masala paste and cook, stirring, 10 minutes.
6. Add 2 cups meat stock and cook for 5 minutes.
7. Add meat, potatoes, carrots and onions and cook, covered, on low heat till potatoes and carrots are tender.
8. Add drumsticks.
9. Add vinegar and jaggery.
10. Simmer till jaggery has melted then remove from heat.
11. Serve piping hot.
