Duck Curry with Ashgourd

Ingredients

  • Duck meat – 1 kg
  • Ashgourd (White pumpkin) – 500 gm
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • 2-3 bay leaves
  • 1 bunch coriander leaves (optional)
  • 300 ml hot water
  • 4 tbsp mustard oil
  • Salt to taste

To be Ground to a Paste –

  • 2 large onions
  • 1” piece of ginger
  • 5-6 cloves of garlic
  • 1 tsp cumin seeds
  • 2-3 dry red chillies
  • 4-5 cloves
  • 2” cinnamon stick
  • 12 peppercorns

Method –

  1. Clean, wash and cut the duck meat. Set aside
  2. Skin and de seed the white pumpkin
  3. Cut into large chunks roughly 1.5” sized cubes
  4. Take a big mixing bowl.
  5. Add the duck meat, white pumpkin, ground spices, salt, turmeric powder and 2 tbsp mustard oil
  6. Mix well and set aside for 2 hours or longer
  7. Heat a thick bottomed kadhai and add 2 tbsp mustard oil
  8. Heat the oil till smoking
  9. Add bay leaves and sugar
  10. When sugar starts to caramelise, add marinated meat
  11. Fry well on high flame for 8-10 minutes, stirring all the time
  12. Cover with a lid
  13. Lower the heat and simmer for 30-40 minutes
  14. Sprinkle hot water occasionally
  15. Stir so that it doesn’t stick to the bottom of the pan
  16. Add more water if necessary
  17. When almost done, remove the lid and cook on medium heat for further 5-7 minutes
  18. Check for salt
  19. The gravy should be thick instead of runny
  20. Garnish with chopped coriander leaves (optional)
  21. Serve with steamed rice only

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