Mulligatawny

Ingredients

 * 1 kg Mutton
 * 1 small coconut
 * 3 tbs. channa dal
 * 1 onion
 * 8 cloves garlic
 * 1 inch ginger
 * 1 tbs. ground pepper
 * 1 tbs. whole jeera
 * 1 tbs. mustard seeds
 * 1 tbs. poppy seeds
 * 1 tbs. coriander powder
 * 2 curry leaves
 * 1/2 tsp. turmeric powder
 * 3 green chillies
 * 2 tbs. of oil
 * 2 tsp. of salt
 * 2 cups of water

Directions
Grate the coconut and make 1 cup of thick milk and 2 cups of thin coconut milk. Peel ginger and garlic. In a mixie, grind the garlic, ginger, pepper, jeera, poppy seeds and curry leaves into a fine paste with 2 tbs. of water. Chop the onions and green chillies finely. Cut mutton into 1 inch cubes. Roast channa on a tava for 3 minutes. In a saucepan, heat water and the thin coconut milk. Add mutton and channa. Bring to a boil, lower the heat and simmer for 30 minutes on a low flame. Spoon the mutton onto a plate and strain the soup into a fresh pot. Ensure that the channa strains into the soup as a thick liquid. In a frying pan, heat oil. Add onions, curry leaves and fry for 5 minutes. Lower the heat and add mutton. Fry for 5 minutes and add to the soup. Bring to a boil, add salt and simmer for 10 minutes. Add the thick coconut milk and heat gently for 5 minutes without allowing it to boil. Serve hot.