1 coconut (Grind and extract thick milk and thin milk adding water) NOTE I use coconut milk
2 large potatoes (boil and cut into cubes)
3 onions (sliced)
6 tbsp ghee or oil
3 or 4 cloves 5 or 6 cardamoms 2 inch cinnamon 1 Bay Leaf
2 tbsp ginger garlic paste
2 tbsp. chopped coriander leaves
Salt as per taste
For Masala
3 tbsp coriander
2 tsp cumin
.5 tsp mustard
1 tsp peppercorns
1 tsp turmeric
3 tbsp grated fresh coconut NOTE I used coconut milk
Little nutmeg
10 or 12 kashmiri red dry chillies small ball of tamarind 1 big onion, 4 flakes garlic
Instructions
Dry roast all the masala ingredients, except
tamarind and grind into a smooth paste adding thin
coconut milk & tamarind.
Cut, wash and drain the mutton. Add ginger garlic
paste & salt and set aside for 30 to 40 minutes.
Heat oil or ghee, add all the whole garam masalas
and once they splutter add onions, fry until golden
brown, then add marinated mutton and fry for 5 min.
Add enough thin coconut milk or water and cook
until tender.
Add masala paste & potatoes, bring to a boil.
Lastly add thick coconut milk ,cook on low flame
for 3 -5 min. Check salt and add if required.
Garnish with fresh coriander leaves.
Serving
Suggestions
Serve along with sannas, pancakes,dumplings or appam
Originally Submitted
1/6/2020
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