East Indian Special (Tope)
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Ingredients
| 2-1/4 | mutton, washed and cut into pieces | | 1-1/8 lb. | onions | | 2 | sour limes | | Curry leaves | | 2 tbsp. | bottled masala | | 1/2 lb. | poha |
Grind
| 1 piece | ginger | | 1 piece | cinnamon | | 6 | cardamoms | | 6 | cloves | | 1 clove | garlic | | 4 | green chilies |
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Instructions
Fry onions until golden brown. Add ground masala and fry well. Add mutton, curry leaves and salt to taste. Add 1 tbsp. bottled masala and pressure-cook until mutton is tender.
Remove mutton from gravy and add 1 tbsp. bottled masala. Boil 3 cubed potatoes until tender. Add the mutton back to the gravy. Add sour lime juice and a handful of chopped coriander. Add poha and serve gamished with chopped corriander.
Author's Comments
This can be served as a substitute for rice. If desired, this gravy can be served with boiled rice or pulav.