Arbi-Gosht ka Khatta Salan/Taro Root and Mutton in Tamarind Gravy

• 250 gms. Taro root
• 450 gms. Mutton on bone (lamb meat), cut into medium pieces
• 3 tbsp. Tamarind pulp
• 1 tbsp. Kashmiri red chili powder
• ½ tbsp. Turmeric powder
• ½ tbsp. Ginger-Garlic paste
• 2 Green chilies, slit long
• Salt, as per taste
• 4 tbsp. Oil
• 2 tbsp. minced Coriander leaves

TO GRIND:

• 2 medium sized Onions, quartered
• 2 tbsp. dry Coconut powder
• ½ tbsp. Coriander seeds
• 5 Garlic pods

PREPARATION:

• Clean and wash mutton pieces thoroughly and marinate with red chili powder, turmeric powder, ginger-garlic paste and salt. Set this aside for 30 minutes.
• In the meantime, make smooth paste of the ingredients mentioned under ‘To Grind’, by adding little water if required.
• Thoroughly wash and pressure cook taro root for one whistle by adding enough water. Remove the pressure slowly and take them into a bowl and leave to cool.
• Now add oil to a pressure cooker and to this add above made paste from step ‘2’. Fry till raw smell wafts.
• To this add marinated mutton pieces and cook by stirring until the color of the meat changes. This will take 8-10 minutes on medium flame.
• Add 1 cup of water, stir and close the pressure cooker. Let this cook for 6-9 whistles or until meat turns tender.
• In the meantime, peel the arbi and cut them into pieces if too big. Rinse the pieces with cold water and set aside.
• When the pressure of cooker settles down, add peeled and cut arbi pieces and place the cooker back on stove.
• On medium high flame, add tamarind pulp and ¾ cup of water. Stir and leave this to cook until gravy thickens. This may take 12-15 minutes on medium flame.
• Check for salt and add minced coriander pieces and turn off the flame.
• Add love to make this recipe taste ‘Yummy’.

NOTE: