This is a popular Hyderabadi dish, a favourite from the house of Nizams.
½ gm lamb bone marrow
250 gm mutton (cut into medium-sized pieces);
3 onions (finely sliced);
1 tsp ginger paste;
1 tsp garlic paste;
1 tsp red chilli powder;
1 tsp turmeric powder;
1 tsp coriander powder;
1tsp black pepper corn;
1½ tsp water melon and musk melon seeds;
500 gm yoghurt (whisked);
½ coconut (desiccated);
¾ cup vegetable oil;
Salt to taste
Soak the desiccated coconut in one cup of water for a few minutes. Later, squeeze the milk from it. Now add salt, pepper, turmeric, coriander, chilli powder, ginger paste, garlic paste and ground melon seeds to the yoghurt and beat well.
Heat the oil in a heavy-bottomed vessel and add black pepper corn, lamb marrow and meat and cover. Cook while stirring occasionally for 45 minutes to an hour.
In another pan, take some oil and fry onion slices till they turn golden brown. Add these to the yoghurt mixture and mix well. Add cooked meat to this mixture, adjust seasoning and just before serving, add the coconut milk.