A spicy dry mutton dish.
Dried Red Chilies
ginger garlic paste
salt as required
Combine the mutton with the turmeric, ginger garlic paste, salt and curry leaves.
Pressure cook this mixture until the mutton is tender (2 whistles).
Sauté the shallots and three of the dried chilies in a little oil.
Add the coconut and continue sautéing the mixture over a low flame until the coconut browns.
Allow this mixture to cool and then grind it together.
In the same pan, heat a little oil and sauté the cloves, the remaining chilies, cinnamon and bay leaves for a minute.
Stir in the onion and the ginger, garlic, green chilies and a few more curry leaves.
Stir in the ground paste and sauté for two minutes.
Add the mutton and continue sautéing for two minutes.
Stir in the coriander and chili powder.
Continue sautéing until the dish thickens.
Take off the stove, put into a serving bowl and garnish with coriander leaves.