Catholic Wedding Style Mutton Polov

Prep time: 30mins | Cook time:: 15 mins | Serves 3-4

You Need:

• 500gms mutton or goat meat on the bone
• 500gms ash pumpkin / ash gourd/ winter melon

For the 'korpo' (toasted coconut & onion mixture)

• 1/2 of a large coconut (or 1-1/4 cups grated coconut)
• 1/2 medium size onion sliced

For the masala

• 1 cup grated coconut
• 1 marble size ball of tamarind
• 5-6 long red chillies (Byadgi)
• 1 tbsp coriander seeds
• 4 flakes of garlic with skin
• 1/2 tsp mustard
• 1/2 tsp cumin/jeera
• 1/2 tbsp rice (uncooked)

For the seasoning

• 1/2 medium sized onion finely sliced
• 1 tbsp ghee or oil

Method:

1. Cut the mutton into small pieces, wash and drain. Pressure cook it with a little salt & keep aside. Remove the skin & pith (seeds) of the ash pumpkin and cut into cubes.Boil the ash pumpkin with a little salt and 1 cup of water (or enough to cover it) till tender (do not overcook).

2. In a heavy bottomed pan or skillet/tawa roast the coconut & sliced onion ('Korpo') on a very slow flame till the colour changes to light brown (biscuit colour) - this may take 15-18 minutes. Ensure not to burn the coconut. Remove and allow to cool. Next, on the same pan/tawa roast all the ingredients mentioned under 'For the masala' - except the coconut & tamarind  - one by one till you get a nice aroma. Allow them to cool a bit and grind them to a fine powder, then add the unroasted coconut, tamarind and the 'korpo' along with a little water to achieve a fine paste. Reserve the masala water from the grinder.

3. Add the ground masala to the pre-cooked ash pumpkin, add the cooked mutton and its stock (cooking liquor) adjust salt to taste and bring the curry to a boil for a couple of minutes. Add the reserved masala water and additional water if required to adjust the consistency of the gravy. The gravy should be neither too thick nor too thin. After adding the water, continue to simmer for 3-5mins & turn off the flame.

4. In a smaller pan heat the ghee for seasoning and when hot, toss in the sliced onions and fry till golden brown. Add this to the curry and cover the pan immediately.

5. Serve hot with a plain bun or traditional red/brown rice.

© Shireen Sequeira | Ruchikrandhap.com