Drop the broccoli florets into the boiling water and let it
cook on high flame for exactly 2 minutes.
Close and cook till the mutton gets done - three
whistles on high flame and 15 minutes on simmer normally does it for me.
Then add cooked rice, soya sauce, chilli sauce, salt, pepper powder and
saute on high flame for 2 minutes.
Next add the white wine, lemon zest and the cooked gnocchi and cook
on high flame until the liquid is almost evaporated.
While the turkey rests and gets sliced, reduce the liquid in the
pan on a high flame to about 3 - 4 cups (if that's all you have left, then don't reduce), and strain, pressing hard on the solids to extract the most flavor.
If the sauce is not thick enough, reduce
it on a high flame, uncovered, just a few minutes, (watch this stage, making sure the liquids don't evaporate) until it reaches the consistency of maple syrup.
When the carrot water gets light, then add half a 1/2 liter of milk in it and cook
it on a high flame to dry milk.
Add the cooked squid along with the masala paste from the pressure cooker and cook
on high flame, continuously stirring till the sauce becomes thick.