Hyderabadi Bagara Gosht

Hyderabadi Cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana region, Marathwada region and Hyderabad Karanataka region.The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, rice, etc. Therefore, an addition of a certain herb, spice, condiment, or combination of all these add a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes.  - Source, Wikipedia

There is a preparation of meat with a combination of coconut, til, peanut and tamarind that brings out a distinct flavor.

Ingredients

800 grams - Mutton, wash and cut to pieces.
2 tbsp - Coriander powder
1.5 tsp - Red chili powder
1/4 tsp - Turmeric powder
1 tsp - Cumin seeds
5 sprigs - Curry leaves
2 to 4 - Whole dry red chili
1/2 tsp - Garam masala powder
Lemon size - Tamarind
1 medium - Onion, sliced
2 big flakes - Garlic , sliced

To fry

1 medium - Onion, chopped
2'' piece - Ginger
10 big - Garlic flakes

To dry roast

2 tbsp - White Til
2 tbsp - Ground nuts / peanuts
1/4 cup - Grated coconut

Method

1 ) Dry roast ingredients listed for roasting one by one separately, cool and then grind to a smooth paste with little water. Roast coconut to a light brown color. Can used roasted ground nut; if not then roast the groundnut.

2 ) Heat oil in a pan and fry onion, garlic and ginger to a light brown color. Grind this separately and set aside. Extract tamarind pulp / juice from tamarind by soaking it in little water and keep ready.

3 ) Heat oil in a cooker, add whole dry red chili, cumin, sliced garlic and curry leaves. Fry lightly then add sliced onion and fry to a light brown color.

4 ) Now add both the ground masala's ( til -coconut- groundnut, and onion-garlic-ginger ) the powders, coriander, red chili and turmeric powder and salt to taste. Fry all these well till oil separates or is well brown in color.

5 ) Add mutton and enough water, about 1.5 to 2 cups water and pressure cook for 8 to 10 minutes or 2 whistles. Open cooker when the pressure is released, then keep back on stove on low heat. Add tamarind pulp, simmer and cook. Sprinkle garam masala powder, simmer and fry till gravy is thick. Remove from stove transfer to a serving dish and serve.

Serve hot  with roti /naan.

Mutton Masala

Mutton masala has the flavors and taste of a naadan kerala meat preparation. And i find comfort in these naadan tastes to have with rice or kerala porotta.

Ingredients

1 kilo - Mutton with bones

1/2 cup - Small onion/ shallots, chopped

1'' piece - Ginger, finelt chopped

6 big flakes - Garlic, finely chopped

1 small - Tomato, chopped

1 tsp - Turmeric powder

1/4 tsp - Red chili powder

1/2 tsp - Jeera

1 tsp - Black pepper powder

3 to 4 tsp - Coriander powder

3 tsp - Eastern, Mutton masala powder

Garnish

1/4 cup - Thenga kothu, Coconut cut to small pieces

4 sprigs - Curry leaves

Method

1 ) Marinate mutton with turmeric powder and salt to taste for 15 minutes.

2 ) Heat coconut oil in pressure cooker, add onion, ginger, garlic and fry till lightly browned. Simmer then add jeera, tomato and fry for minute or two then add all the powders - red chili powder, pepper powder, coriander powder, mutton masala powder and fry in the oil till the raw smell of the masala goes.

3 ) Add mutton pieces and fry for minute or two. Then add 1/2 cup of water, close the cooker and pressure cook for 10 to 15 minutes. Open the cooker, once cool. Place the cooker back on stove and then add the coconut pieces, curry leaves. Simmer and cook till all the gravy is used up. Now it is individual choice here, if you like a little gravy then stop cooking when the gravy thickens up. Adjust salt to taste. If you like it dry then cook till all the gravy is dried out and then add more coconut oil and fry the meat to the desired stage.

Serve hot with rice, roti or kerala porotta.

Laal Maas

Laal Maas, is popular Rajasthani meat dish, that is cooked with a lot of red chilies to give a very deep red color to the meat curry. This red meat curry usually prepared with goat /lamb meat and is served with roti. Rajasthani roti's are made from bajra, maize or besan.

Ingredients

1 kg - Mutton with bones

20 to 25 - Whole dried chilies

3 medium - Onions, chopped

2 tsp - Fresh Garlic paste

2 tsp - Fresh ginger paste

4 small - Bay leaves

4 - Cloves

2 - Green cardamom

2 - Black cardamom

2 tsp - Roasted cumin seeds

3 tbsp - Coriander powder

1 cup - Yogurt

Garnish

Few coriander leaves, chopped

Method

1 ) Soak whole dried chili in warm water for sometime. Then grind to a smooth paste using little water.

2 ) Heat Ghee or refined oil in cooker, add bay leaves, clove, green and black cardamom and let the spices release their aroma, then add garlic and ginger paste and stir till lightly fried, then add onion and fry till onion turns golden brown in color. Now add the chili paste and fry till the oil turns red and floats. Put in the meat and fry till the meat is well coated with the chili paste and the color of meat changes.

3 ) Now add coriander powder, cumin and yogurt and salt to taste. Cook till all the yogurt is absorbed by the meat. Then add 2 cups of water, stir, close the cooker and pressure cook for 10 minutes till the meat is fully cooked and tender. Open the cooker once cool and then garnish with coriander leaves.

Serve hot with roti

Note - Adjust chili as per your spice level. You can add half of regular dried chili and half of kashmiri chili, to get the reddish color.

Mutton Cutlet

A combination of meat and potato, this cutlet is prepared with cooked minced meat, which is cooked in spices then boiled potato, fried ingredients are mixed and combined with meat to make a cutlet.

Ingredients

2 cups - Minced goat meat

2 - Potato

1 small - Onion, finely chopped

4 - Green chili

1 '' piece - Ginger

4 big flakes - Garlic

2 sprigs - Curry leaves, finely chopped

Masala Powder

2 tbsp - Coriander powder

1 tsp - Red chili powder

1/2 tsp - Turmeric powder

1 small - Cinnamon stick

3 - Cloves

1 tsp - Fennel seeds

To dip and shape

1 to 2 - Egg

Bread crumbs

Oil to fry

Method

1 ) Boil potato with skin, discard skin and mash. Coarsely grind garlic, ginger and green chili.

2 ) Heat a pan on low heat, add coriander powder, red chili powder and turmeric powder. Dry roast the powders lightly. Add this powders to raw minced meat and mix well. To the pan add cinnamon, clove and fennel seeds. Dry roast till the spices gives out aroma. Cool and grind to a powder. Add spice powder, salt to taste and mix with meat.

3 ) Place minced meat in pressure cooker and pressure cook for 2 to 3 whistles. Open cooker and dry out any water completely.

4 ) Heat oil in a pan , add onion, curry leaves, coarsely ground ginger-garlic-green chili. Fry lightly. Transfer this to meat and combine. Add mashed potato and mix , very well with meat. Adjust salt to taste.

5 ) Beat one egg, add a pinch of salt. Keep bread crumbs ready in a plate. Take a small amount of meat mixture and shape into a ball and then flatten to a pattie shape. Dip in egg and then roll in bread crumbs.

6 ) Heat enough oil in a pan, place cutlets in hot oil and fry on both sides till brown in color. Take off the oil and drain on a paper towel.

Serve as a snack.


Check out this cutlet made with fish : Fish Cutlet

Spiced Lamb Fry

This is a popular lamb fry at my cousin in-laws place. Having heard how tasty the lamb fry is, i gave the recipe a try and it is finger licking good.

Ingredients

2 lb - Lamb, chopped to small pieces

To marinate meat

5 - Green chili
1 inch piece - Ginger
5 flakes - Garlic
2 sprigs - Curry leaves, finely chopped
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
Salt to taste

For meat masala powder

1 small - Cinnamon stick
1 - Star anise
1/2 tsp - Fennel seeds / Perumjeera
2 - Cloves
1/2 tsp - Khus- Khus / Poppy seeds
2 tsp - Coriander powder

For masala gravy

1 - Onion, chopped
2 sprig - Curry leaves
4 - Garlic, crushed
2 - Green chili, slit in center
1/2 inch piece - Ginger, grated
1 - Tomato, chopped
1 tsp - Red chili flakes
1/2 tsp - Turmeric powder
1/2 bunch - Coriander leaves, chopped
1/2 tsp - Black pepper powder, coarsely crushed

Method

1 ) First make the meat masala powder. If you have eastern meat masala powder, you can use that, instead of making this masala powder. You will need this powder to marinate and to add to the gravy masala.

2 ) To marinate meat - Grind green chili, ginger and garlic to a paste. Mix this paste with curry leaves, salt to taste, red chili, turmeric and 1.5 tsp meat masala powder. Apply the mixture on the meat and marinate for 1 hour.

3 ) Add the meat into a pressure cooker and pressure cook for 2 to 3 whistles.

4 ) To make the gravy - Heat oil in a heavy bottom pan, add curry leaves, garlic, onion and fry till onion is browned. Then add green chili, ginger, chili flakes, turmeric powder, 1 to 2 tsp meat masala powder and fry for a minute.

5 ) Add tomato and fry tomato very well. Then add coriander leaves, cooked meat, stir and mix. Close with a lid and cook on low heat for 5 minutes. Cook till the meat is well dried. Sprinkle some black pepper powder, stir in. Finally, Crush a few curry leaves and add to the meat.


Serve hot and have with rice or roti. This will taste even better the next day, when the masala gets into the meat well.

Check this Meat Fry preparation too - Erachi Varattiyathu

Keema Matar

Keema matar, a combination of minced meat and green peas, this will be a dish to go with roti and paratha's.

Ingredients

2 cups - Mince meat
3/4 cup - Green peas
1 big - Onion, chopped finely
1'' piece - Ginger, chopped finely
1 tbsp - Garlic, crushed
2 medium - Tomatoes, chopped
2 small - Cinnamon sticks
2 pods - Cardamom seeds, crushed
3 - Cloves
1 - Bay leaf
1/2 tsp - Coriander powder
1/2 tsp - Turmeric powder
1/2 tsp - Cunim powder
1/2 tsp - Red chili powder
Salt to taste
Coriander leaves to garnish

Method

1) Mix coriander, turmeric, red chili and cumin powder with little water, salt to taste and set aside.

2 ) Heat oil in a pan and fry onions until golden brown. Add garlic, ginger, tomatoes, cardamom, cinnamom, cloves, bay leaf and fry for 3 - 4 minutes. Add the powder paste and continue frying for a minute.

3 ) Add minced meat, peas and fry for about 15 minutes, stirring occasionally until meat turns brown. Add 1 and 1/4th cup boiling water to the meat. Cover and cook on low heat until meat is cooked and the gravy is thick. Now you can further cook without the lid, till all the water is used up. Add little oil and fry the meat. Garnish with corinader leaves.


Serve hot with roti, paratha or rice.

Mangalorian Mutton Curry

Yet another mutton curry, but then this is for RCI: Karnataka, that Asha of " Foodie's Hope " is hosting. This is a mangalorian recipe, but i am not sure how authentic it is. Can you help me out here, Asha ??

Ingredients

1 lb - Mutton ( Goat meat ) wash and drain water
4 - Tomatoes, diced
1/2 tsp - Turmeric powder
1/4 cup - extracted tamarind water from little tamarind
1 cup - Water
Salt to taste

To roast and grind

1 - Big onion, finely sliced
1 tbsp - Poppy seeds
1/2 tsp - Cumin seeds
1 tbsp - Coriander powder
4 -5 - Dry red chilies
2 pieces - Cinnamon
4 - Cloves
1/2 cup - Fresh coconut, grated
1/2 inch piece - Ginger, grated
6 flakes - Garlic , crushed

Method

1 ) Heat 1 tbsp oil in a pan and roast poppy seeds, cumin, coriander, chili, cinnamon, cloves and coconut to a light brown color on low heat. Transfer to a blender and powder. Add ginger, garlic, onion to the pan. Add little more oil and fry to a light brown color. Transfer to the blender. After cooling down, grind all these ingredients to a smooth paste with little water.

2 ) Heat oil in a pressure cooker, add meat and tomato into it. Fry meat till slightly browned. Add masala paste, turmeric, tamarind water and salt to taste. Add one cup or more water to get a thick gravy consistency.

3 ) Pressure cook the meat. After the first whistle, reduce the heat and cook on medium heat for 10 minutes. Cool and open the lid.


Serve with rice.

Mutton Varutharacha Curry

This is a Varutharacha mutton curry preparation, where the masala ingredients are dry roasted and then ground to a smooth paste. More of a nadan (country) style cooking.

Ingredients

500 gm - Mutton / Aattirachi / Goat meat
2 to 3 - Green chili, slit in center
2 inch piece - Ginger, chopped

2 medium - Potato, quartered

1 medium - Tomato, chopped
1 sprig - Curry leaves

Salt to taste

To dry roast

1 cup - Grated coconut

2 - Cinnamon sticks
4 - Cloves
1 tsp - Fennel seeds / Perumjeerakam

1 - shallot, chopped
3 tbsp - Coriander powder
1 tsp - Red chili powder
1/2 tsp - Turmeric powder

Seasoning

1/4 cup - Coconut bits ( Thenga kothu )
5- 6 - Shallots, chopped

2 sprigs - Curry leaves

Method

1 ) Pressure cook mutton along with green chili, ginger, potato, tomato and curry leaves. Add 1.5 cup water to cook and add salt to taste.

2 ) Meanwhile, in a pan dry roast grated coconut along with cinnamon, clove, fennel seeds and shallots on a low heat, till coconut turns to a light brown color. A little coconut oil can be used, but is optional. Add other ingredients listed, and stir till the masala powders turn a deep colour.

3 ) Cool the roasted mixture and then add to a blender and grind to a smooth paste with water.

4) Add the ground paste to the cooked mutton. Add more water if necessary to get a thick gravy. Adjust salt to taste.

5 ) Heat oil in a pan; add shallots and fry to a light brown color. Add coconut bits and curry leaves. Fry coconut bits lightly. Add this seasoning to the curry and take off the stove.

Serve hot with rice and papadam. Goes well with roti or porotta

Mutton Masala Chops

Ingredients

1 lb - Mutton chops

2 - Tomato, finely chopped

1/4 cup - Curds

1 tsp - Coriander powder

1 tsp - Red chili powder

1/2 tsp - Turmeric powder

1/2 tsp - Cumin powder/ Jeera

1.5 cup - water

Salt to taste

Grind to paste

1 medium size - Onion

1 inch piece - Ginger

2 - Green chili

6 flakes - Garlic

Garnish

1 cup - Coriander leaves, chopped

1/2 tsp - Garam masala powder

Method

1 ) Heat oil in a pressure cooker, add the ground ingredients and fry till golden brown.

2 ) Add chili powder, turmeric, coriander and cumin powder. Stir and fry for a second. Add tomato and yogurt. Stir and fry till tomatoes are well mashed and oil separates.

3 ) Add mutton chops and salt to taste. Fry till chops are brown. Add water and pressure cook for 3 to 4 whistles. Take off stove, cool and open pressure cooker.

4 ) Place cooker back on stove. Add coriander leaves and garam masala. Cook till the gravy is thick. Take off the stove and serve.

Serve hot with kerala porotta or roti.

Liver Masala Fry

Ingredients

500 gm - Liver ( Goat liver ) chopped to small pieces
1 tsp - Black pepper powder
1/2 tsp - Turmeric powder
4 - Green chili, slit in center
Salt to taste

To dry roast masala

2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/4 tsp - Turmeric powder

Seasoning

6 big - Shallot, diced
1'' piece - Ginger, finely chopped
2 sprigs - Curry leaves
2 tbsp - Coconut cut to small pieces
Coconut oil

Method

1 ) Add into a pressure cooker, 1/2 cup water, black pepper powder, turmeric powder, green chili, liver and salt to taste. Pressure cook for 5 to 8 minutes.

2 ) In the meanwhile, when the liver is getting cooked, dry roast the masala powders and also fry the seasoning ingredients. To dry roast - To a pan add the masala powders and on low heat dry roast the masala powders. Roast till the aroma of the powders comes out and color of the powder changes slightly. Take off the stove.

3 ) Fry seasonings - heat oil in a pan, add curry leaves, ginger and fry for a second. Add shallots and fry to a light brown.

3 ) Open the pressure cooker and add the roasted masala powder and mix in well. Keep cooker back on flame, cook to reduce the water and make a thick gravy. Before the gravy fully dries up add the fried ingredients and coconut pieces. Mix with gravy and cook till the gravy is thick and coating to the liver pieces. Take off the stove.

Serve with rice or roti.

Erachi Varattiyathu - Meat Fry

Now that the Christmas is around the corner, a meat recipe for the family gathering. Kerala Christians are so good at cooking the meat as Ularthiyathu or Varathiyathu. Here is a recipe to try with a meat of your choice. (Use the meat of your preference, pork or beef for this recipe) Merry Christmas to my christian friends !!

Ingredients

1 kilo - Erachi /Meat

To dry roast, powder & marinate

5 tbsp - Coriander powder
1 tbsp - Red chili powder
1 tsp - Turmeric powder
1/2 tsp - Black pepper powder
2 - Cinnamon sticks
4 - Cloves
1 - Black cardamom / Badi Elaichi ( click for pic )
1 - Star Anise / Takkolam
1 to 2 tsp - Fennel seeds/ Perumjeerakam 

Grind Coarsely

5 flakes - Garlic
1 inch piece - Ginger
Few curry leaves

Seasoning

1 big - Onion , thinly sliced
1/2 cut - Coconut, cut to small bits
Curry leaves

Method

1 ) Dry roast the spices( Cinnamon, clove, black cardamom, star anise, fennel ) till the aroma comes out and add that to a blender. Then dry roast the powders on low heat, till the color changes to a deep color. Add to the blender and make a powder with the spices.

2 ) Grind coarsely garlic and ginger. Add few curry leaves and just crush.

3 ) Add the ground powder and coarsely ground to the meat. Add salt to taste and marinate for half an hour.

4 ) Place the meat in utensil to cook or pressure cook. (The meat you get in USA cooks very fast. So you don't have to pressure cook.)

5 ) Cook the meat on a low heat, covered with a lid. When the meat starts cooking, some water will come out and it will cook in that water. If not add very little water and cook covered. Cook till the meat is well cooked and all the water is used up.

6 ) In a pan fry the coconut pieces to a light golden color. Take off the pan and set aside. Add sliced onion to the pan and fry to a golden brown. Add curry leaves.

7 ) Add this to the cooked meat, stir and fry the meat adding more oil. (If you have not trimmed off the fat from the meat, you can fry in it's oil. If you have trimmed off all the fat then add more oil to fry)

Serve as a starter or as a side dish. Garnish with lemon wedges and onion rings.
Note
This is a spicy dish. Reduce the spicy level by reducing the quantity of red chili and black pepper.

Aattirachi Recipes - Mutton Recipes

I found a halal shop, selling fresh cut goat meat yesterday.There was also goat brain available. Goat meat being red meat, we have it once in a way. This is a spicy meat dish, which is flavoured with coconut milk.

Mutton Masala Curry - Aattirachi Curry

Ingredients

500 gm - Mutton / Aattirachi

2 - Green chili, slit in center

1 inch piece - Ginger, chopped

1 sprig - Curry leaves

Roast Ingredients

2 - Cinnamon sticks

4 - Cloves

1 tsp - Fennel seeds / Perumjeerakam

1/2 tsp - Black pepper powder

3 tbsp - Coriander powder

1 tsp - Red chili powder

1/2 tsp - Turmeric powder

1 - shallot, diced

To exact Coconut milk

1.5 cup - Grated coconut

Seasoning

1/4 cup - Coconut bits ( Thenga kothu )

5- 6 - Shallots, diced

Salt to taste

Preparation

1 ) Cut and wash mutton pieces. Extract thick coconut milk, by grinding grated coconut in half cup water. Set aside for final garnish. Extract milk second time with 1 cup water. Set aside in another bowel. Take a third extract with 1.5 cup water.

2 ) In little oil, roast shallots then add coriander, red chili, turmeric, pepper, aniseed, cloves, cinnamon. Grind to a fine paste with little water.

Method

1 ) Place mutton in a pressure cooker. Add green chili, ginger, curry leaves and the ground paste. Add the third extract coconut milk, mix well. Add salt to taste.

2 ) Pressure cook the meat for 10-15 minutes on medium heat. Allow the cooker to cool and open.

3 ) In a pan, heat oil and fry the ingredients for seasoning. Add the coconut bits and fry lightly, take off pan and set aside. Then add shallots and fry till light brown.

4 ) Place the cooker back on medium heat after opening. Add the second extract and cook till gravy is thick. Add the seasonings. Adjust the salt as per taste. Add the final thick coconut milk and take off the stove.

Serve hot with kerala porotta's or rice dishes.

Dry Mutton Masala - Aattirachi Varathiyathu

With a slight variation, is another mutton recipe. Here in this recipe coconut milk is not used. This is a dry and spicy dish.

Ingredients

500 gm - Mutton / Aattirachi
2 - Green chili, slit in center
1 inch piece - Ginger, chopped
1 - Tomato, diced

2 sprig - Curry leaves

Salt to taste

Dry Roast & Powder

2 - Cinnamon sticks
4 - Cloves
1 tsp - Aniseed / Perumjeerakam
1/2 tsp - Black pepper powder
3 tbsp - Coriander powder
1 tsp - Red chili powder
1/2 tsp - Turmeric powder

Seasoning

1/4 cup - Coconut bits ( Thenga kothu )
5- 6 - Shallots, diced

Method

1) Dry roast all the ingredients listed to roast and powder it.

2 ) Place mutton in a pressure cooker or a heavy bottom pan. Add green chili, ginger, Tomato, curry leaves, roasted powder and salt. Stir and mix well. Add one and half cup water.

3 ) Pressure cook the meat for 10-15 minutes on medium heat. Allow the cooker to cool and open. Or cook in heavy bottom pan, closed with a lid till the mutton is cooked well.

4 ) Heat oil in a pan, add the coconut bits and fry lightly.Take off the pan and set aside. Then add shallots and fry till light brown.

5 ) Place the cooker back on medium heat after opening. Cook till gravy is thick and all the water is used up. Add the seasonings, stir and mix well. Take off the stove.

Serve hot with kerala porotta's or rice dishes.

Brain Fry

This is a delicacy.Very simple recipe to follow and tasty dish to have.

Ingredients

500 gm - Goat Brain
1/2 to 1 tsp - Turmeric powder
1/2 tsp - Black pepper powder
Salt to taste

To fry

1 cup - Shallots, chopped
2 to 4 - Green chili, chopped and minced
1'' piece - Ginger, minced
1 sprig - Curry leaves, chopped

Method

1 ) Heat a pan, add 1/2 th cup water. Add turmeric powder, pepper powder, salt and brain to it. Cover and cook the brain on a low heat.When half cooked,with a spoon cut brain to big pieces, so that the pepper and salt can reach in. Cook till all the water is used up and brain is fully cooked. Take off stove.

2 ) Meanwhile, in a pan fry, green chili, ginger, shallots and curry leaves. Fry till light brown.

3 ) Add the cooked brain to the fried ingredients. Fry on low heat and let the ingredients blend in. Adjust salt as per taste.

Serve hot with chapati or rice.

Erachi Ishtu - Mutton Stew

Ingredients

500 gm - Mutton cubes with bones
8 - Green chili, slit in center
1 inch piece - Ginger ( chopped)
2 - Cinnamon stick
4 - Cloves
1 - Potatoes, cubed
1 tsp - whole pepper corns
1 - medium size onion sliced
2 to 3 sprigs - Curry leaves
One full coconut freshly grated or one can of coconut milk
salt to taste
oil

Method

1) Extract Coconut milk from the grated Coconut 3 times. First extract coconut milk with 1/2 a cup of water. Keep the first extracted thick milk for final garnish. Extract 2nd milk with 1.5 cup of water and keep aside. Extract third time with 1 cup water. Use third extract to cook the mutton in.

2)Pressure cook mutton in 3 rd extracted coconut milk, along with Potato, green chili, ginger, cinnamon, clove and salt to taste.

3)Now add the 2nd extracted coconut milk to the mutton and cook to a boil.

4) In another pan heat oil and saute onion, curry leaves, peppercorns. Fry onion till brown. Add this garnish to the mutton. Check the salt and adjust seasoning as required. Finally add the 1st extracted coconut milk and take off the stove.

Serve with Appam or puttu or ghee rice.

When using coconut milk in a can - Instead of extracted coconut milk, follow the same method. But add one cup of water instead of 3rd extract of coconut milk to cook the mutton. Then add one can of coconut milk and cook to boil. Garnish with onion, curry leaves and peppercorns.