MUTTON STEW IN COCONUT MILK

Preparation Method :

• In a large mixing bowl, combine mutton with salt, ginger-garlic paste and lime juice and set aside to marinate for 20 minutes.
• Heat oil on medium heat in a large frying pan; add cinnamon, green chillies, ginger and curry leaves and saute for 2 minutes till curry leaves are crisp.
• Add onion and saute till golden.
• Add the marinated mutton and saute for about 10 minutes till partially cooked but not brown.
• Add the peas and carrots and saute for a few seconds.
• Stir in the coconut milk and bring the curry to a boil, stirring continuously. Lower the heat and cook till mutton is tender.
• Stir in coconut cream and white pepper powder and cook for 5 more minutes, stirring continuously.
• Serve hot, with steamed rice or crusty bread.