Ingredients 1/2 kg boneless lamb or mutton For the masala (grind to a fine paste except oil) 2 large onions, roasted 1/2 cup dry coconut, grated, lightly roasted till golden on a tawa or griddle 4 cloves garlic 1" ginger 1/2 cup fresh, chopped coriander 2 tsp Kolhapuri masala 2 tbsp oil For the meat ingredients 10 curry leaves 2 bay leaves 1/2 tsp haldi 1/2 tsp ginger garlic paste 1 onion chopped fine Salt 2 tbsp oil 1/4 cup chopped coriander (for garnish) Method - Heat the oil and fry the meat in a large handi. When brown, add the meat ingredients. - Add 1 cup or more of water. Cook until the meat is soft (around 40 minutes). - Fry the masala paste in the oil until brown. - Add the meat. Simmer for about 10 mins. - Garnish with chopped, fresh coriander.
