Mutton Green Masala Curry

Adapted from the East Indian Cookery book Published by the Bombay East Indian Association (revised reprint 1996)

Ingredients
500gms Mutton pieces
1-2tbsp ghee or oil for cooking
1 sliced Onion
2-3 curry leaves
1tbsp tomato paste or 1 medium sized tomato (diced)
 

Masala Paste to be Ground 

½ tbsp coriander seeds ¼ tsp mustard seeds (rai) ¼ tsp peppercorns (6-8pcs) ½ tsp. turmeric ½ inch ginger                2 cloves garlic ¼ tsp. cumin (jeera)

¼ tsp poppy seeds (khus-khus) ¼ tsp sesame seeds (teel) 2 green chilies ½ tbsp. shredded fresh coconut (or desiccated coconut) 4 Stalks mint (use leaves only) 2 cups coriander leaves

1cup coconut milk/juice 
2 medium sized potatoes (cubed or quartered)
Juice of 1 med. lemon or 1tbsp tamarind juice

Method 

1. In a pressure cooker, add the mutton with a little water, salt to taste and cook mutton until done (around 2-3 whistles and on medium flame for 15mins  though cooking times might vary).

2. Grind the Masala paste in a little water and keep aside.

3. In a pan, heat the ghee and fry the sliced onion until translucent.

4. Now add the curry leaves and tomato paste and saute for a while

 

 5. Add the ground masala paste and fry well adding masala water (as needed, to prevent it from sticking to the pan).

6. Continue to fry the masala paste until the oil starts to leave the masala (a thin layer)

7. Add the cooked meat and fry for another 10mins. 

8. Add the coconut milk and potatoes.

9. Stir the contents and allow the curry to simmer until the potatoes are done.

10. Add the lemon juice

11. Stir the curry and leave it to simmer for another 5mins.

12. Serve hot with rice or bread

P.S You might need to add some water to the gravy to your desired consistency.