Ingredients

Mutton – 2 kilo
Coconut milk – one half coconut
Thick milk and thin milk
Coconut fried and pasted – of one half
Ginger
Shallots
Garlic
Dried chilly
Turmeric powder
Chilly powder
Coriander powder
Pepper powder
Salt
Coconut oil

Method of preparation

Cook 2 kilo of cleaned and chopped mutton pieces, along with chopped ginger, green chilly slit into two pieces, one strip curry leaves, one tea spoon turmeric powder , 2 tea spoon chilly powder salt in thin coconut milk . pressure cook the same till you get three whistles. Fry the Grated coconut of one half of the coconut, 10 cloves of garlic, 4 tea spoon of coriander powder, 4 tea spoon of pepper powder, curry leaves till it become golden brown colour. Then grind it to become a fine paste. Transfer the cooked button mix into a separate vessel and add the grinded paste into it. Also add required salt and boil it . Heat oil in a pan fry mustard seed, dried chilly, curry leaves, little bit of chopped onions and make it to splutter and add the same into the mutton curry, after that remove the curry from the stove and add the thick coconut milk.