Dhodhi Ghos (mutton Calabash Curry)

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INGREDIENTS

1 large onion (sliced)

3 cardamom pods 2 sticks cinnamon 2 bay leaves 2 star anise 3 cloves 5 whole black peppercorns 1kg mutton curry pieces 1 tablespoon red ginger garlic masala 1 tablespoon brown vinegar 1 teaspoon mustard powder 1 ½ teaspoon coriander powder 1 ½ teaspoon cumin powder 1 teaspoon fine salt (or more to taste) 1⁄4 teaspoon turmeric powder 2 teaspoon chilli powder 4 large tomatoes (liquidized) 2 medium sized dhodhis (calabash- cut in large cubes) Freshly chopped dhania (coriander) Optional- 5 baby marrow finely grated

METHOD

1. Braise onion with oil & whole spices until golden.

2. Add powdered spices and chillies and braise until fragrant. 3. Add mutton and vinegar and coat well. 4. Cook until mutton is tender, adding water as needed. 5. Cut dhodhi and submerge in water so it does not brown. Remove seeds from dhodi. 6. Add dhodhi and tomatoes to pot and cook until tomato has reduced. 7. Add water and cook until dhodhi has softened and gravy consistency reached. 8. Add half dhania (coriander) and mix in to heat together. 9. Garnish with remainder dhania (coriander). 10. Serve with rice or roti/ naan/ bread. #mamataughtmewellrecipes

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