Ingredients:

• 1/2 kg -mutton
• 1 – finely sliced Onion
• 2 – chopped Tomatoes
• 1 tsp – Turmeric
• Salt to taste
• 1 cup – Methi leaves
• 2 – Potatoes boiled and chopped into cubes
• 6 tbsps – oil
• 1 tbsp – Ginger Garlic paste
• 2 sprigs – Curry leaves
• 1 tbsp – chilli powder
• 2 tbsps – coriander powder
• 1 tbsps – cumin powder
• 1/2 cup – grated Coconut
• 2 tbsp – Lime juice
• 2 cups – water

Method:

1. Heat oil in a pressure cooker and fry the onions and curry leaves well.
2. Add the ginger garlic paste and saute lightly.
3. Add the tomato, chilli powder, coriander powder, cumin powder and turmeric powder and saute for a minute.
4. Add the mutton and methi leaves. Mix well and continue frying till the oil separates from the masala and the greens shrivel up.
5. Add salt, grated coconut and 2 cups of water. Mix well and pressure cook till done.
6. Once pressure-cooked, let the cooker cool down. Open lid and add boiled and cubed potatoes.
7. If the gravy is not thick enough, put the vessel back on the fire and let the gravy thicken. Remove from heat once it does and let it stand for 8-10 minutes.
8. Add lime juice. Mix well.
9. Serve hot with rice or rotis.

Recipe courtesy of Pearl Subramanian