Ingredients:
Mutton – 500 gms, coarsely chopped
Ghee – 1/2 cup
Fresh Coconut – 1 cup, grated
Turmeric Powder – 1 tsp
Coriander Powder – 2 tblsp
Curry Leaves – 6 to 8 sprigs
Salt – 1 tsp
For the Marinade:
Papaya Paste – 2 tblsp
Ginger Paste – 2 tblsp
Onions – 2, large, ground to a paste
Black Pepper Powder – 1 tblsp
Coriander Leaves – 1/2 cup, minced
For Rice:
Rice – 1 cup
Curry Leaves – 3 to 4 sprigs
Salt – 1/2 tsp
For Garnish:
Fresh Coconut – 2 tblsp
Coriander Leaves – 2 tblsp, minced
Method:
1. Wash meat and set aside.
2. Combine the marinade ingredients and rub into the meat.
3. Set aside to marinade for 2 to 3 hours.
4. Heat 2 tblsp of ghee in a pan over moderate heat.
5. Add coconut, turmeric, coriander powder and curry leaves.
6. Roast gently till light brown.
7. Cool, grind and set aside.
8. Heat the remaining ghee in a pressure cooker over moderate heat.
9. Add the meat with its marinade and salt.
10. Stir-fry for about 5 minutes.
11. Cover cooker lightly and cook for about 10 minutes.
12. Pour in 1 cup of water, close cooker and cook for about 10 minutes.
13. Set aside to cool.
14. Open cooker and place over low heat.
15. Add ground coconut mix.
16. Simmer gently till well blended.
17. Remove from heat and set aside.
18. Wash rice and soak in water for 15 minutes.
19. Drain rice and place in a pan with curry leaves, salt and 4 cups of water.
20. Cook rice for 8 to 10 minutes till 3/4th done.
21. Drain rice and set aside.
22. Remove meat from the cooker.
23. Layer rice and meat in cooker, starting and ending with rice.
24. Close cooker.
25. Place over low heat and steam for 8 to 10 minutes. Do not put on the weight.
26. Garnish with coconut and coriander leaves.
27. Serve hot.
