Papeta Ma Kid
|Kid meat||1 1⁄2 Kilogram, cut into 2 1/2 inch cubes, with bone|
|Onions||6 Large, sliced|
|Large potatoes||1 1⁄2 Kilogram, peeled, cut in half lengthwise and lightly fried|
|Dried red chilies||10 (Goan / Kashmiri)|
|Coconut milk||2 Cup (32 tbs) (Extracted From One Coconut)|
|Cashewnut powder||200 Gram|
|For grinding together|
|Garlic||12 Clove (60 gm)|
|Cumin seeds||2 Teaspoon|
Marinate meat in ground spices for two hours.
Heat fat in a pan and fry onions with whole spices and red chillies, till onions are soft.
Do not allow them to brown.
Add one cup water and simmer till onions are mushy and water has evaporated.
Add meat and saute, turning all the time, till meat is dry.
It should not be allowed to brown.
Add about two cups water to pan, cover with an inverted lid, place water on lid and allow meat to cook till three-quarters done.
Add potatoes, cashew nut powder and coconut milk and continue cooking on slow fire stirring continuously to prevent burning, till meat and potatoes are tender.