Dhai Mass (Thanjavur maratha royal dish)

Dhai Mass (Curd Mutton):

Method of Preparation:

• Take half kg of mutton and cut into pieces and wash.
• Add the following masalas: 1 )chillies one table spoon, pepper half table spoon, roasted corriander seeds two table spoons,turmeric half table spoon, roasted khaskhas (opium seeds) one table spoon. roasted bengal-gram one table spoon, dried coconut scrappings three table spoons.
  
• They should be well roasted and nicely grinded into paste and applied on the mutton pieces. 
• Add Ginger juice two table spoon, chopped onion juice 5 table spoons, the juice or paste of garlic 2 table spoons, curd 250grams mix well and keep aside.
• Pour one litre of ghee in a pan and heat, add chinnamon bark half table spoon, chopped onions 3 spoons, cumin seeds half table spoon, five cloves, a small bunch of curry leaves and saute them well in the ghee.
• Add the mutton together with the masala and add five litres of water and cover the pan with the lid.
• When mutton cooked, water gets reduced then squeeze one lime juice. After,put the powder of half table spoon of Cardamoms and three table spoons of corriander leaves and remove from the fire.

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Pratap sinh Serfoji RajeBhosle