Add half the quantities of garlic and chilli powder, ginger and 1 teaspoon salt to the meat and cook in 1 cup of water until tender
Dissolve the coconut cream in 1 pint of hot water
Leave 1 tablespoon of oil aside and heat the remaining oil in a large saucepan and fry the cinnamon sticks and cardamom pods
Add the onions and fry to a golden brown. Add the fenugreek leaves (leaving some for the muthias) at this stage to give the aroma
Stir in the tomatoes and spices (leaving some turmeric aside) and cook for a little while to blend in the sauce
Add all the vegetables except the potatoes. Add the latter when the vegetables are half cooked
Stir in half the dissolved coconut cream
Add the meat with the stock and cook until the vegetables are ready, stirring occasionally
Prepare the individual muthias - mix together the flour, salt, desiccated coconut, 1 tablespoon oil, pinch of turmeric, few chopped fenugreek and coriander leaves and the remaining garlic and chilli powder. Bind into a thick dough with either meat stock or water. Shape into muthias
Add the remaining coconut cream and lemon juice to the saucepan on medium heat and allow the mixture to bubble slowly
At this stage, gently introduce the muthias and cook for 5 minutes
Reduce heat, add garam masala powder and simmer until the oil floats to the surface
Serve with coconut chutneyN.B. Muthia (meaning fist shaped): The lump of dough is placed in the palm of ones hand, the fingers closing over it and with gentle natural pressure the dough is allowed to form into a sausage shape