Mutton: 1kg (trimmed of fat and cut into small pieces)
Coconut milk: 300 ml
Butter: 3 tbsp
Large onion: 3 (thinly sliced)
Turmeric: 1/2 tsp
Cinnamon: 6 pieces
Cloves: 6 (crushed)
Peppercorns: 10
Chopped tomato: 300 gm
Potato: 250 gm (peeled and cut into small pieces)
Lime: 2
Salt to taste
For garnish, shredded and fried coconut 3 tbsp, a few curry leaves
Method:
Liquidize the coconut with 300 ml of water for three minutes. Strain it and keep it aside. Heat 2 tbsp of ghee in a shallow pan and add sliced mutton and fry over moderate heat until it turns brown on all sides. Remove the mutton pieces and set them aside. Add the remaining ghee in the pan. Sauté the sliced onion until it turns soft and light brown. Add chopped garlic, crushed spices, chilli and turmeric powder and fry gently. Then add chopped tomatoes, salt and lime juice. After five minutes pour coconut milk into it. Stir constantly, then add mutton pieces and bring to boil. Cover the pan and cook for 45 minutes over medium heat. While the mutton is cooking, blanch the potato pieces in boiling water for five minutes, drain and add to the curry 10 minutes before the end of cooking time. Taste it and add salt and pepper if necessary. Garnish with curry leaves and shredded and fried coconut.