Gordon RosarioI grind the masalas with vinegar only.Masalas should be coarsely ground and everything added to the meat to marinate overnight.Can be kept for a long time as only a little water is used when cooking.But then I don't think it would last long as it would be polished off.
Narendra KapurNice recipe, Dorothy. Thanx. I don't use "Gram Pwdr"/Besan. Instead, I add some boiled rice to the mince. Not only does the rice keep the meat together, it also makes the meatballs feel softer. The sauce - the last few times that I've made this dish, I ground the onions and then fried them until quite brown. To my palate, the sauce felt more homogeneous/smooth.
Valerie Sollis KumarAlethea, the Shakuti Recipe - I used Shakuti Masala that I got from Goa and ground it with Onions and coconut fried in a little oil. Then fried an onion and added a tomato and curry patha leaves and then added the ground masala. I had fried an onion and cooked the mutton earlier in a cooker till done. After the masala is well fried I added the cooked mutton, salt to taste and tamarind juice. Your Shakuti is ready to eat.