Lamb/Mutton Polov

This is a deliciously flavourful and much loved Mangalorean pre-wedding ceremony
curry. This signature Polov comprises a blend of earthy spices (bafat powder),
paired with onion, garlic, lamb or mutton, coconut and bottle gourd or ash
gourd. Its delicious served over a bed of boiled rice. Equally delicious with
Mangalorean rice breads such as pan polay, mutlim or sannas.

Servings: 6 people

Author:

Prep Time
40 minutes

Cook Time
50 minutes

Total Time
1 hour, 30 minutes

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

Lamb lamb curry bottle gourd Ash Pumpkin Curry Boblem Goat meat Indian Mutton Curry Kuvalo Mangalorean Lamb Curry Mangalorean Mutton Curry Mutton Polo Polov White Pumpkin

🧂 Ingredients

1 kg – 1.5kg diced lamb/mutton with bone
4 tbsp. oil
2 medium onions sliced

250g
5 large pods of garlic peeled and sliced

25g
1 cup desiccated coconut or fresh coconut

100g plus 15g extra
3-4 tbsp. Bafat powder or to taste

30g
3 tsp. salt or to taste

15g
600 - 750 gm. white pumpkin|Bottle Gourd

boblem or Ash Gourd (kuvalo) peeled and diced
3 tbsp. extra oil/ghee

clarified butter

Instructions

1 Trim lamb/mutton of any extra fat and cut into bite size pieces.
2 Heat oil in a medium heavy based frypan on medium. Add 1½ onion and all the
garlic and fry until onion is translucent. Reduce heat to low and add 1 cup of
desiccated coconut or fresh coconut and fry till it turns slightly brown and,
aromatic stirring regularly (2 - 3 mins).
3 Add bafat powder and stir well to combine. Fry on low heat for 1 – 2 minutes (do
not burn). Remove from heat on to a bowl and set aside to cool off.
4 Place the cooled mixture in a blender or a similar appliance. Add 1½ cups water,
the reserved unroasted coconut (15g) and blend to a smooth paste. As blenders
vary, add enough water to the blender to help rotate the blade comfortably.
Remove the blended masala on to a bowl and set aside. Wash the blender with 2
cups of water (500mL) and set aside.
5 In a large deep heavy based saucepan, heat oil or ghee on medium and fry the
remaining half onion for 3 minutes. Add the diced lamb and brown for 5 minutes.
Add reserved blender water, salt and another 250mL water. Stir well to combine
and bring to the boil. Cover and cook lamb on medium heat for 30-35 minutes or
until lamb is tender, stirring from time to time. If you are using mutton, then
you may wish to cook mutton with salt separately in a pressure cooker as per the
instructions of your pressure cooker and add it in step 4, just after you have
added the ground masala (SEE NOTES 1).
6 Add the diced white pumpkin/ash gourd and cook for 8 - 10 minutes or until the
pumpkin is just cooked (parboiled). Add the ground masala. Add 2 - 3 cups water
and stir well to combine. Bring to the boil and simmer for 5 minutes. Season
with salt, if required. You may adjust the consistency of the gravy, if
required, ensuring that the gravy is not too runny. This curry thickens when
sitting on the bench.
7 Serve hot with plain rice, boiled rice or any variety of Indian breads. I love
mine with Mutlin|round Indian Rice Bread.