2 cups mutton pieces with bones,
1 cup sized potatoes cubed,
4 green chillies
1 cup onion cut into small pieces
4-5 flakes of garlic
1 small piece ginger julienned
1 tsp pepper powder
1 tsp coriander powder
1/2 tsp turmeric powder (optional)
2 cups coconut milk
2 tsps vinegar or lime juice
1 bay leaf broken into bits.
oil 2 rbsps
Heat oil in a pressure pan, add whole garam masala ie Cinnamon, cloves, cardamom and bayleaf.
when they brown, add onions, green chillies. Saute till the ends of the onions starts getting browner.
Add garli and ginger, mix well. Fry for a minute, add the mutton pieces and fry till they start changing colour. Once it gets lighter in shade add a little water and a 1/2 cup coconut milk. Cook in the pressure cooker for a whistle and simmer for 10 minutes. Put off the fire and leave the cooker to cool.
Once the cooker cools down, open and bring it to boil again. Check if the meat is tender. Add cut potatoes, pepper powder, coriander powder, and salt. Simmer and cook under cover till the potatoes get tender or for about 5 minutes.
Add the remaining coconut milk to the mix and simmer till it comes to boil.
As soon as it comes to boil, remove from fire and let cool. Serve hot , garnished with slit green chillies and chopped coriander leaves.
This will not stay more than a day if you keep it outside. If you want to keep it in the fridge and use it later, do not add add vinegar or lime juice. Keep it in the refrigerator and add lime juice or vinegar after reheating the curry and just before serving add the garnish.
After you cool the dish divide and keep at least half in the refrigerator if you are planning to use it twice. Then heat up the next day but do not allow it to boil as the coconut milk might curdle and look spoilt.
This goes well with spicy main dish like pulaos and biriyanis as well as Idlis, Appams and Puris.
This dish can be had at almost all the Kerala cuisine restaurants as well as the Five star hotels like Taj Group Hotels