Mutton -- 1 kg (with bones preferably)
Potato -- 1 large size
Carrot -- 1 medium size
Red Onion -- 1 medium size
Ginger -- 2 tbsp,thinly sliced
Garlic -- 2 tbsp,thinly sliced
Green Chillies -- 2-3
Whole Black Pepper -- 1 tsp
Cardamom -- 3
Cloves -- 3
Cinnamon -- 1" piece
Curry leaves -- 1 sprig
Thick Coconut Milk -- 1 cup
Thin Coconut Milk -- 1 cup
Vinegar -- 1 tbsp
Black Pepper powder-- 1 tbsp, freshly made preferably
Coriander leaves -- 2 - 3 sprigs
Oil -- 2 tbsp, preferably coconut oil
Salt -- as required
Method of Preparation :
Clean and cut the mutton into small pieces. Wash soaking in lemon juice or vinegar. This helps to have the meat clean.Keep it aside.
For the coconut milk: We need one full coconut grated. Thick milk is usually extracted by squeezing coconut with your hands, or pulsing in a blender couple of times, adding half a cup of hot water. For thin coconut milk, add about 1 and half cups of water to the squeezed coconut and blend it in the mixer. Strain it.
I used canned coconut milk. 1 cup of thick coconut milk = 3/4 cup of canned milk + 1/4 cup of water. 1 cup of thin coconut milk = 1/2 cup of canned milk + 1/2 cup of water.
In a pressure cooker heat oil and add the whole pepper, cardamom, cloves, cinnamon and sauté for a minute.
Add the finely chopped onions (Shallots usually works better, for the given quantity use 1 cup of thinly sliced shallots.), ginger, garlic and slit green chilies and saute until the onions turn translucent.
Add the meat, diced potatoes, diced carrots and curry leaves and saute for few minutes until the water is completely evaporated. Add the thin coconut milk and pressure cook until the meat is done.
Serve hot with appam / ghee rice / bread.
Recipe Courtesy: Amma