An unusual and popular dish of Muslim origine, prepared in Gujarat and Bombay.
READY IN: 1hr 35 mins
SERVES: lamb, cubed fat eliminated
12
ounces potatoes, cut into big pieces
4
teaspoons coriander seeds
6
teaspoons desiccated coconut
INSTRUCTIONS
- Heat a heavy frying pan and dry roast the almons, cashews, peanuts, chick peas, sesame seeds, and onion and cook on low for 5 minutes.
- Add 3 cups water and the curry leaves and salt to taste, cook for 40 mins over low heat.
- Include the potatoes, coconut milk, coriander leaves and the mint, cook covered for 30 minutes or till meat is tender.