Farsi Masu - Nepali

Nepali dish: mutton cooked in tender pumpkin (kaddu)

Ingredients:

• 1/2 kg mutton cut into 1" pieces
• 1/2 kg kaddu (use the small tender green streaked skin pumpkin)
• ginger
• garlic
• dry red chillies
• haldi
• salt to taste
• cooking oil (preferably mustard oil)
• ajwain
• green chillies
• corriander leaves

Method:
Grind ginger, garlic and dry red chillies together. Apply little masala with haldi and salt to meat and cook on slow fire in it's own juice till the liquid is agsorbed. Mutton is half cooked by this time.
Heat oil. Add some ajwain and then the pumpkin which has been very finely chopped. Add haldi, salt and the masala paste. Stir and cook for 5 minutes. Add the half cooked mutton and cook till all the liquid is absorbed and the mutton is well cooked. Keep stirring from time to time.
Just before removing from fire add a few slit whole green chillies and sprigs of corriander (not chopped - just the tender tops of corriander)