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Goan Mutton CurryGoan mutton curry is high in calories, rich, hot and spicy. Reduce the quantity of chilies to make it less spicy. Ingredients you will need : Mutton (gost) : . . . . . . . . . 500 gram Grated coconut (narial) : 2 table spoon Curd (dahi) : . . . . . . . . . . 1/4 cup Ginger paste (adrak) : 1 table spoon Garlic paste (lasoon) : 1 table spoon Onion (pyaj) : . . . . . . . . (medium) two Red chili powder (lal mirchi) : 1 tea spoon Pepper powder (kali mirchi) : 1/2 tea spoon Coriander powder (dhania) : 1 tea spoon Turmeric powder (haldi) : 1 tea spoon Vinegar (sirka) : . . . . . . . 1 table spoon Clove powder (lavang) : . . . 1/4 tea spoon Cinnamon powder (dalchini) : 1/2 tea spoon Oil (tel) : . . . . . . . . 3 to 4 table spoon Salt (namak) to taste Marinate mutton in curd, turmeric powder, vinegar and salt for three to four hours. Heat oil in a pan and fry chopped onion till just transperant. Add ginger, garlic, red chili powder, pepper powder, coriander powder, clove and cinnamon and fry for a minute. Add grated coconut and let it cook for two minutes. Mix marinated mutton, add half a cup of water and cook it till mutton is done. You can also pressure cook goan mutton curry for ten to twelve minutes.
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