Mutton or Chicken with Kohlrabi (No. 2)

Ingredients

• 1 pound Mutton or Chicken (cut into pieces) (Originally '1 Ratal fresh tender male mutton'. Can substitute with chicken.)
• 1 pound Kohlrabi (peeled and grated) (Originally '1 Sher'. Weigh after peeling and grating.)
• 1/2 cup Ghee (Originally '0.25 to 0.5 Sher'. Adjusted for modern preference.)
• 2 medium Onions (finely sliced) (Originally '1.5 Pasher' (approx 6 oz).)
• 1 tablespoon Salt (Originally '1.5 Tola'. Adjust to taste.)
• 2 pieces Cinnamon stick (Originally '1 Tola' of 2-inch pieces. Reduced for modern taste.)
• 4 whole Dried red chilies (Originally '0.5 Tola'. Use whole or chopped depending on heat preference.)
• 1 piece Fresh ginger (Originally '0.5 Tola' (approx 6g). To be crushed or ground.)
• 3 cloves Garlic cloves (Originally '0.25 Tola' (approx 3g). To be crushed or ground.)
• 1 whole Fresh coconut (large) (Divided use: half for grinding into paste, half for extracting milk.)
• 3 cups Water (for cooking) (Originally '1.5 Sher'.)
• 1/2 cup Warm water (for coconut milk) (Originally '0.5 Pasher'. Used to extract milk from half the coconut.)

Instructions

1. 1Clean the mutton (or chicken) and cut it into serving pieces. Wash twice with cold water and set aside. Peel the ginger and garlic, then crush them into a paste or grind them finely on a stone.
2. 2Grate the whole coconut. Take half of the grated coconut and grind it into a very fine, smooth paste. Take the remaining half and mix it with the warm water; squeeze firmly to extract the thick coconut milk. Strain and discard the fibrous residue. Set the paste and milk aside separately.
3. 3Peel the kohlrabi bulbs, removing all leaves. Grate the kohlrabi coarsely (using a grater suitable for pumpkin). Wash the grated kohlrabi and drain all water thoroughly. Weigh out 1 pound of the prepared vegetable.
4. 4Heat the ghee in a heavy-bottomed pot. Add the finely sliced onions and fry until they turn pale red. Add the ginger-garlic paste and the ground coconut paste. Stir constantly and fry until the mixture turns a pale red color. Add the meat, salt, and grated kohlrabi. Sauté, stirring frequently to prevent sticking at the bottom, until the kohlrabi turns a pale almond/brown color.
5. 5Pour in the 3 cups of water. Add the cinnamon sticks. If you prefer a spicy dish, chop the dried red chilies into pieces; otherwise, add them whole. Cover the pot and cook on low heat until the meat is completely tender and the water has mostly evaporated.
6. 6Once the water has dried up and the meat is soft, stir in the reserved coconut milk. Keep the pot on low heat (or hot coals). When it simmers down and the ghee begins to separate from the gravy, remove the lid. Ensure the ghee separates well and the consistency is loose (not dry). Remove from heat and serve.