Shevala Mutton

Ingredients

• 4-5 bunches of dragon stalk yam (shevla), cleaned and chopped
• 500 grams mutton mince (keema)
• 2 tablespoons oil            
• 1 medium onion, finely chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• Salt to taste
• 10-12 kakda¸ seeded and roughly chopped
• 1 tablespoon tamarind pulp
• 2-3 tablespoons chopped fresh coriander leaves + for garnish
• Spice paste
• ¼ cup fresh coriander leaves
• ½ cup scraped fresh coconut
• 3-4 green chillies
• ½ inch ginger, roughly chopped
• 8-10 garlic cloves
• ½ inch cinnamon  
• 3-4 green cardamoms
• 3-4 cloves
• 7-8 black peppercorns
• 1 teaspoon caraway seeds (shahi jeera)
• 1 bay leaf
• 1 tablespoon poppy seeds 
• Gravy
• 3 tablespoons oil
• 1 bay leaf
• 4-5 black peppercorns
• ½ inch cinnamon  
• 3-4 green cardamoms
• 2-3 cloves
• 1 teaspoon caraway seeds (shahi jeera)
• 1 medium onion, finely chopped
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder

Method

1. Put coriander leaves in a mixer jar, add coconut, green chillies, ginger, garlic, cinnamon, green cardamoms, cloves, black peppercorns, caraway seeds, bay leaf, poppy seeds and ¾ cup water and grind to a fine paste. 
2. To make the gravy, heat oil in a pressure cooker. Add bay leaf, black peppercorns, cinnamon, green cardamoms, cloves, caraway seeds, onion and salt, mix and sauté till the mixture turns golden brown.
3. Add the ground paste, mix and saute till oil separates. 
4. Add the mutton mince, mix well and sauté on high heat for 4-5 minutes. 
5. Add turmeric powder and red chilli powder, mix well and saute for 1-2 minutes.
6. Rinse the mixer jar with 2 cups water, add it to the mutton mixture and mix well. Cover and cook under pressure for 3-4 whistles on medium heat. 
7. Meanwhile, heat oil in a pan. Add chopped dragon stalk yam and sauté on high heat till golden brown. Take the pan off the heat.
8. Heat sufficient water in a deep pan. Add the sautéed dragon stalk yam and mix well. Add onion, turmeric powder, red chilli powder and salt and mix well. Cook for 10-15 minutes. 
9. Take kakda into a blender jar, add ½ cup water and blend to a fine paste. Strain this paste into the dragon stalk yam-onion mixture and mix well. Continue to cook for 10-15 minutes. Switch the heat off.
10. Open the cooker once the pressure has reduced completely.  Transfer the cooked dragon stalk yam mixture into the cooker and mix well. 
11. Place the cooker back on heat, add tamarind pulp and mix well. Cook for 4-5 minutes.
12. Add coriander leaves, mix and switch the heat off. 
13. Transfer the mutton into a serving bowl. Garnish with coriander leaves and serve hot.