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Ingredients
- 500 g RICH LAMB CURRY CUT
- Coconut Oil
- 1/2 tsp Black pepper powder
- salt
- 1 star anise
- 2 cardamom
- 1 bay leaf
- 10 black peppercorns
- 1 inch Cinnamon
- 2 cloves
- 2 Medium potatoes diced
- 2 Medium onions thinly sliced
- 1 small carrot diced
- 1/4 cup green peas
- green chillies to taste
- 1 inch ginger chopped
- 2-3 sprigs Curry leaves
- 2 1/2 cup Thin coconut milk
- 1/2 cup thick coconut milk
Ingredients
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Instructions
- Heat oil in a pressure cooker, add the whole spices, ginger and curry leaves and let them splutter.
- Add the onions and sauté on low flame until they become translucent and tender.
- Now you can add the meat, potatoes, carrots, green peas, green chillies, and pepper along with thin coconut milk.
- Add salt and pressure cook until the mutton is cooked well.
- Once you open the lid, add thick coconut milk and let it cook on low heat for some more time without letting it come to a boil.
- Serve hot with idiyappams for a delicious Sunday brunch.