Khow Suey

Serves 4 - 6 people

Ingredients

Mutton 1 ½ kg (3 lbs)

Turmeric (haldi) ½ small tsp

Salt ~ 6 small tsp

Oil ½ US cup oil

Curry leaves (kadhi patta) 8-10

Onions 3 medium, ground in food processor or very finely chopped

Ginger garlic (adrak lasan) paste 3 tbsp or 1 ½ tbsp of each

Red chili powder 1 ½ tbsp

Coriander & Cumin (dhania zeera) powder 3 small tsp

Cumin (zeera) powder another 1 tsp full

Garam masala powder ½ tsp

Chana (roasted chickpeas) or kumura (flattened rice) powder 3 cut tbsp

Coconut milk 1 can

Lime juice 1 lime

CIlantro (kothmir) 2 tbsp plus more for additional garnish

For tempering: 2 tbsp oil and 2-3 whole red chilies

Method

In a pressure cooker, heat oil. Then add curry leaves and ground onions. When onion becomes translucent, add adrak lasan paste, salt, haldi and the masalas (red chili powder, dhania zeera powder, zeera powder ad garam masala).  Fry. Add mutton, mix well and fry till mutton is well coated.  Add a full cup of water and pressure cook 15-18 minutes.  Wait until pressure is naturally released. Add chana/kumura powder and pressure cook another 5-8 minutes (see note 1).  Then add coconut milk and lime. Kadhi should have a thicker texture. Do not cook more than 10 mins.  Temper (baghar) with whole red chilies and put on dum (see note 2 & 3).  Garnish with cilantro (kothmir).

Prepare khow suey bowl with the following ingredients (in order of serving):

Fried roti (2 coffee mugs all purpose flour (atta), 2 lids (dhakkan) oil, salt to make very firm (kadak) atta) (See note 4)

Sphagetti (2 packets), boiled with salt, cooled and drained

Red chilies 2 whole (fried and ground to powder with salt) (see Note 5)

Green chillies, thinly sliced

Tomato ketchup

Mutton curry

Spring onions (3 bunches (judi), chopped in rounds)

Kothmir (cilantro)

(See note 6) 

Notes:

1. For efficiency, pressure cooker mutton till it is cooked. Then add chana/kumura powder blended in water to a smooth paste and boil till the powder is fully incorporated into the curry which should now be a little thick.

2. To put on dum means to bring curry toa boil, cover and use weights to create a good seal. Reduce flame to the lowest flame and let this stay for 5-6 mins, till oil floats on top

3. Use kashmiri red chili powder for color while tempering.

4. Substitute with fried tortillas strips

5. Substitute with store bought red pepper flakes or chili crunch

6. Other toppings:

   • fried garlic (fry coarsely chopped garlic in oil, remove promptly and mix with cooled neutral oil)

   • boiled, grated eggs.