| • | Combine mutton and ingredients (A) in a large saucepan, mix well.
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| • | Bring it to a boil, and then simmer all over low heat up until meat is tender.
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| • | Add more water if require to keep it moist.
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| • | Cook dhall in a cupful of water on low heat up until very soft and mixture changes thick.
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| • | Take a deep cooking pot and heat up oil in it.
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| • | Saute the ingredients (B) until fragrant
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| • | Add the ingredients (C) and fry until oil moves up and separates.
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| • | Add boiled mutton and dhall, fry it, keep stirring.
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| • | Pour slim coconut milk and bring in it to a boil.
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| • | Add the ingredients (D) and cook at a simmering boil.
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| • | Combine pati santan with it and bring in to only a boil.
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| • | Add seasoning to taste, dish aside and serve up hot.
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