500 gms tender mutton (cleaned)
260 gms onion (sliced round and thick)
160 gms potatoes
120 gms carrot
10 gms green chilli (cut into 1” pieces)
20 gms ginger (sliced fine)
20 gms garlic (crushed)
3 sprigs curry leaves
10 cloves
4 pieces cinnamon (cut in ¾” pieces)
1 teaspoon Eastern Pepper Powder
250 ml coconut milk (thick – 1st extraction)
450 ml coconut milk (thin – 2nd extraction)
3 tablespoon oil
1 teaspoon salt
1 teaspoon corn flour

Method:

1.    Boil the potatoes and carrot and cut into 2” long and 1” thick pieces.

2.    Heat oil. Add the cloves and cinnamon. Saute.

3.    Add the crushed garlic and saute.

4.    Add the ginger, onions and chillies and saute till onions are pale in color. Remove some for garnishing.

5.    Add the Pepper powder and saute for a minute.

6.    Add the mutton pieces and saute for 3 to 4 minutes or till the mutton is hot.

7.    Add the 2nd extract of milk and cook on medium heat for 15 to 20 minutes, till mutton is well cooked.

8.    Add the 1st extract of milk and heat well. Don't let it to boil.

9.    If you want the gravy thicker, add I tsp of corn flour diluted in a tbsp of water.

10.    Add the garnishing just before removing from fire.

11.    Serve hot.