milk from the grated coconut with two tbsps of hot water
only. Set this aside and extract a further quantity
with one large breakfast cup or more of hot water. Boil
the meat in this with the ground ingredients and salt
to taste. When tender, remove the meat and keep the
stock aside. Heat in a separate vessel desert spoonful
ghee and fry the pieces of meat in it until light brown,
then add the stock and the remaining coconut milk. Simmer
for 5 minutes. Serve with rice and lemon slices.
dish can be varied and made into a complete meal in
a dish by addition of boiled vegetables like carrots,
potatoes, and green peas to the stock and coconut milk,
along with the meat.
by: Sachith devaiaha, Mysore.