1 kg mutton (tender or lamb), cubed, cleaned & washed
1/2 kg ash gourd, cleaned, cubed & washed
2 medium onions (sliced finely)
Oil for tempering
Salt to taste
1 coconut (grated for coconut milk)
For wet ground masala: (all ingredients to be dry 
roasted on tawa or girdle)
1 tbsp coconut
1 tsp cumin seeds
1 tsp mustard seeds
1 small onion, chopped
Marble sized ball of tamarind
3/4 tsp turmeric powder
8 garlic cloves
4 cloves
6-7 pepper corns
1 1/2 inch cinnamon stick
8 Madras chilies
10 Kashmiri chilies
1/2 tsp aniseed
1 tsp poppy seeds (khus khus)
For coconut milk:
Grind the coconut in 2 cups of warm water. Strain 
in muslin cloth and extract 1 1/2 cups of thick coconut 
milk. Take the remains of the coconut and add 4 cups 
of warm water and grind once again. Strain in muslin 
cloth to extract 3 cups of thin coconut milk. Set aside
thick and thin coconut milk separately.

Mutton Polov

1. Heat oil. Add sliced onions and fry till they turn golden brown. Add wet ground masala and fry till oil leaves the sides of the fried masala. This will take approx 10 minutes.
2. Add mutton pieces and stir-fry with the masala for around 10 minutes. Add the thin coconut milk, cover and simmer on medium flame for 15 minutes.
3. Add the ash gourd and simmer once again for 15 minutes or just about when the meat is cooked and ash gourd is almost cooked. Check the salt.
4. At last just add the thick coconut milk and simmer on low fire for 20 minutes more.
5. Serve hot with neer dosas or rice.
   Serves: 6
   Preparation time: 1 hr.