Mutton Curry ( with coconut milk and potatoes )

Mutton Curry ( with coconut milk and potatoes ) or Mutton Thengapaal Curry

Serves: 4

Recipe Credit - My Husband

Ingredients

500 g mutton, curry cut pieces
2 potatoes, cut into 4 pieces
300 g onions, thinly sliced
2 spring curry leaves
3 green chillies, slit lengthwise
2 tablespoon cooking oil
1 cup water
200 ml thick coconut milk

For marination:

1 teaspoon red chilli powder
1 teaspoon pepper powder
2 tablespoon coriander powder
1/2 teaspoon turmeric powder
2 teaspoon vinegar
1 teaspoon salt
30 g ( 2 tablespoon ) ginger - garlic paste

Method

Wash and clean mutton pieces. Drain out water completely and marinate with above ingredients for an hour.

Heat oil in a wide kadai. Fry sliced onions till pink and fragrant. Add ginger - garlic paste, green chillies and curry leaves. Fry for 2- 3 minutes.

Add marinated mutton pieces and potatoes. Saute on a low heat for 5 minutes. Add 1 cup water and adjust salt to taste ( extra 1/2 teaspoon salt ).

Mix well, cover with a lid, stir occasionally and cook on a low heat for 45 - 55 minutes ( till done / fragrant / gravy thickens ). Switch off the heat.

Finally add thick coconut milk. Mix well. Do not boil again. Serve with Rotis / Chapati / Pulao / Rice / Appam / Bread ...