Ingredients:-
Mutton/lamb - 1 kg
Grated coconut - 1 cup
Red chilli powder - 1 tsp(mixed with water to form a paste)
Fresh ginger-garlic paste - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Paprika - 3 tsp
Black pepper powder - 1/2 tsp
Cumin seeds(Jeerakam) - 1 tsp
Fennel seeds(Perinjeerakam) - 1/2 tsp
Cinnamon(Karugapatta) - 2" stick
Bay leaf(Karuga/Vazhana ela) - 1 no
Cloves(Grambu) - 5 nos
Onions(large) - 2 nos
Cashew nut paste - 2 tsp
Tomato(large) - 2 nos
Coconut milk - 1 cup
Salt - As reqd
Oil - 3 tbsp
Curry leaves/coriander leaves
Method:-
Grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste.
Heat oil in a cooker.
Fry the onions well.
Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.
Add the mutton/lamb and stir well.
Add the chopped tomatoes and the cashew nut paste.
Add salt and 2 cups of water.
Cook, until the meat is done.
Add the coconut milk and allow it to simmer.
Remove from fire.
Garnish with coriander leaves or curry leaves
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