1 kg (2.2 lb) Lamb / Chicken, tender
1/4 cup (50 ml) 1 3/4 fl oz. Vegetable oil
3 Cinnamon (dalchini), 1 inch sticks
Cloves (laung) 12
4 Green cardamom (choti ehichi)
1 1/2 tbsp Black peppercorns (sabut kali mirch), crushed
1/2 cup (60 g) 2 oz Onions, sliced long
6 Green chillies, slit half
15 Ginger (adrak), sliced long
1 1/2 tbsp (36 g) 1 1/4 oz Garlic (lasan) cloves
a few Curry leaves (kadhi patta)
1 tbsp (10 g) Refined flour (maida)
2 1/4 tbsp (33 ml) Vinegar (sirka)
1/2 cup (100 ml) 3 1/2 fl oz Coconut milk, thick, extracted from 2 cups of grated coconut
3 cups (600 ml) 16 1/2 fl oz Coconut milk, thin
1 cup Potatoes, carrots, beans,.and peas
12 Black peppercorns
1/4 cup (50 ml) 1 3/4 fl oz. Vegetable oil
3 Cinnamon (dalchini), 1 inch sticks
Cloves (laung) 12
4 Green cardamom (choti ehichi)
1 1/2 tbsp Black peppercorns (sabut kali mirch), crushed
1/2 cup (60 g) 2 oz Onions, sliced long
6 Green chillies, slit half
15 Ginger (adrak), sliced long
1 1/2 tbsp (36 g) 1 1/4 oz Garlic (lasan) cloves
a few Curry leaves (kadhi patta)
1 tbsp (10 g) Refined flour (maida)
2 1/4 tbsp (33 ml) Vinegar (sirka)
1/2 cup (100 ml) 3 1/2 fl oz Coconut milk, thick, extracted from 2 cups of grated coconut
3 cups (600 ml) 16 1/2 fl oz Coconut milk, thin
1 cup Potatoes, carrots, beans,.and peas
12 Black peppercorns
method
1. Saute the whole spices in oil. Add the next 5 ingredients. Saute for a while; remove and keep aside. In the same oil, saute the flour. Add the meat and fry slightly. Add 1 1/2 tbsp vinegar, salt, and thin coconut milk,
2. When the meat is half cooked, add the vegetables and onion mixture. Cook covered till the gravy is reduced. Add the remaining vinegar and the thick coconut milk. Bring to the boil and remove from heat. Add the black peppercorns and serve hot.
2. When the meat is half cooked, add the vegetables and onion mixture. Cook covered till the gravy is reduced. Add the remaining vinegar and the thick coconut milk. Bring to the boil and remove from heat. Add the black peppercorns and serve hot.
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