Meat 1 seer, onions, ghee and curd 1/2 powa each, turmeric, pepper, cumin and garam-masalla 1/2 tola each, ginger 2 tolas coriander 2 tolas ( if pepper and cumin are not added, otherwise 1 tola ), salt 1 1/4 tola, a few chillies and cassia leaves.
Tender mutton is the best kind of meat, except those -of certain game birds. Goats not more than one year old give the best meat. The addition of a little milklike gum of green papaw fruits, garlic-paste, sodium bicarbonate, vinegar, etc. accelerate the boiling of stiff meat. Meat is boiled when the bones are easily separated from it. Over-boiling of meat should always be avoided. Meat should be washed before cutting it to pieces.
Make a paste of chillies, ginger, turmeric, coriander and onions. Also mince some onions. Boil ghee, slightly brown the minced onions (and pieces of almonds, if desired ) in it and then add the pasted spices and curd. Stir for about 5 minutes and add the pieces of meat. Brown the meat for about half an hour adding water kittle by little at intervals. A dd some water or milk and a few-cassia leaves when the meat is properly browned. Add powdered garam-masalla at the end. Keep a little soup if milk is added, otherwise ordinarily no soup should be left in the curry. Use cumin and pepper if desired along with the other spices and do not use curd if milk is to be added. Milk of cocoa-nut. may be used- instead- of cow's milk, but in this case lemon-juice is to be added at the end.
Meat 1 seer, potato 1/2 seer, ghee 1/2 powa, oil I chhatak, curd 1 powa, salt 2 1/2 tolas, turmeric 1 tola, ginger 21/2 tolas, cumin . I tola, pepper I tola, coriander I tola, onions 1/2 powa, a few pieces of garlic, chillies, cassia leaves, garam-masalla 1 tola, a pinch of sugar.
Make a paste of all the spices including onions and garlics. Garam-masalla is to be kept entire or pasted separately. Mix thoroughly some oil, a little salt and a part of the pasted spices with the meat cut in big pieces, and keep aside. Peel the potatoes, cut in big-pieces and brown them with oil. Boil ghee, fry cassia leaves and a few cloves in it and add the rest of the pasted spices with curd. Stir for a few minutes and add the meat. Stir thoroughly and cover up the pot. Add hot water when the water coming out of the meat dries up. On boiling add potatoes and salt. Add sugar, garam-masalla, and ghee before taking down. Keep a. little thick soup.
Fry some khowa kheer in ghee and powder them. Make a paste of onions, ginger, coriander, turmeric and garam-masalla. Mix this paste and salt with minced meat. Heat some ghee and slightly brown some raisins and pieces of almonds. Then add to them minced meat and fry till dry. Besam of grams about 1/4 of the meat in quantity is to be added 2 or 3 minutes before the dryness is reached. Add water and boil for about 15 minutes at the end of which add the fried and powdered khowa kheer, the white of eggs and sugar to taste. Boil a few minutes more and take down before too dry. This is meat halua.
When the meat is fried to dryness with the besam of grams, add the khowa kheer, sugar, the white of eggs and a little water if necessary to make a muddy paste of them. Stuff this paste into the stone of a half-ripe cocoa-nut broken in two with the kernel inside. Join the two parts with a little paste of flour and boil in water for about an hour. Then bring out the lump, cut in pieces and serve with boiled potatoes, mustard and chopped onions.