Mutton Curry

Mutton, cut into serving proportions 1 kg.

Onions 100 gms.

Garlic, flakes 5 nos.

Ginger 1 " piece

Bay leaves 4 nos.

Thick coconut milk 1 ½ cup

Curds 1 cup

Almonds, sliced 2 tbsps.

Pistachios, sliced 2 tbsps.

Dried apricots, sliced 50 gms.

Coconut, grated finely ¼ cup

Poppy seeds 1 tbsp.

Vinegar 2 tbsps.

Eggs, hard boiled 4 nos.

Garam masala 1 tbsp.

Green Peas 1 cup

Cumin, ground 1 tbsp.

Coriander seeds, ground 1 tbsp.

Coriander leaves A handful

Saffron dissolved in 1 tsp. hot milk ½ tsp.

1. Grind together onions, garlic, ginger,

coconut and poppy seeds.

2. Add the spices, salt, curds and vinegar,

& apply to the mutton

3. Put in a heavy bottomed vessel and

cook till the mutton is dry.

4. Add the coconut milk and nuts and fruits

and 1 cup green peas, and continue

cooking over a slow fire till the mutton is

tender.

5. Decorate with eggs and coriander

leaves.

6. Serve with rice.