Mutton stew

Mutton: 250 gms (small pieces)

Potato: 1 large cubed

Thick Coconut milk: 1 cup

Thin Coconut milk: 1.5 cups

Mustard: 1 tsp

Cinnamom: 1 stick

Cloves:3

Cardamom:1

Onion: 2 medium sliced

Ginger: 1 inch chopped fine

Garlic: 3 cloves chopped fine

Green Chilly: 5 slit length wise

Curry Leaves: 2 sprigs

Pepper: 1+1 tsp

Garam Masala: 1 tsp

Tomato: 1 medium sliced in rounds

Vinegar: 1 tbsp

Oil; 2 tbsp

Salt: as required

Coriander Leaves: 3 tbsp

Heat oil in a pressure cooker and splutter the mustard.

Add the whole garam masala (cinnamom, cloves and cardamom) and wait for a few seconds.

Now throw in the onions, ginger, garlic and green chilly and saute till just wilted (no change of colour is needed)

Add the mutton with a teaspoon of pepper, garam masala, one cup thin coconut milk and required salt and let it cook.

(On high till the first whistle, then lower the flame and let it cook for 10 minutes)

Once the pressure is gone, open the lid and add the potatoes and the rest of the thin coconut milk and let it cook again.

When the potatoes are done, add the round slices of tomatoes on top and let it boil on low flame with the lid closed for a minute.

At this point, check if the curry is too thin, if it is add a ladle of Appam batter (if it is appam you are making that day with the stew) or add a tbsp of cornflour mixed with 1/4 cup water.

Now add the thick coconut milk and let it boil along the edges.

Do a salt test and add more if required.

Turn off the stove and add 1 tsp pepper and 1 tbsp vinegar and coriander leaves and keep the lid.

Let it remain like that for 15 minutes.

Open and serve warm with Appam or Chapati.