Ingredients:
Mutton – 750 gms
Coconut Milk – 1/2 cup thick + 1/2 cup thin
Coconut Oil – 3 tblsp
Coriander Seeds – 2 to 3 tblsp
Red Chillies – 4
Garlic – 4 cloves
Ginger – 1 half inch piece
Cardamom – 1
Coconut Pieces – few
Curry Leaves – handful
Cloves – 2
Peppercorns – 1/4 tsp
Cinnamon – 1 stick
Onion – 1, chopped
Turmeric Powder – 1/2 tsp
Water – 1 cup
Ghee – 1/2 tblsp
Salt as per taste
Method:
1. Heat 1 tblsp of oil in a pan over medium heat.
2. Add coriander seeds, red chillies, garlic, ginger, cloves, cinnamon, cardamom and peppercorns.
3. Fry for a minute and grind them into a paste adding 1/4 cup of water.
4. Heat the remaining oil in a pressure pan.
5. Fry the onions till golden brown.
6. Add the ground masala and stir for 2 minutes.
7. Add the muttin pieces, salt and turmeric powder.
8. Stir fry for 3 to 5 minutes.
9. Add the thin coconut milk and stir well.
10. Close the pan and pressure cook for 8 to 10 minutes over low heat.
11. Remove the pan from heat and keep aside to cool.
12. Once cool, remove the lid and add the thick coconut milk.
13. Return it to the heat and cook till the gravy becomes thick, over low flame.
14. In an another pan, heat ghee for a minute.
15. Stir fry the coconut pieces and curry leaves till coconut turns golden brown.
16. Pour this over the curry.
17. Serve hot with cooked rice.
