Mutton Vegetable Stew

Ingredients:

1/2 kg mutton, cut into pieces

1 onion, sliced

1 tsp ginger paste

1 tsp garlic paste

4 green chillies, slit

1 tomato, chopped

1 carrot, peeled and cubed

1 potato, peeled and cubed

1 tsp + 1 tsp pepper powder

15 - 20 cashew nuts

1 cup thin coconut milk

1/2 tsp garam masala

1/2 cup thick coconut milk

salt to taste

5 cardamoms

1" piece cinnamon

4 cloves

2 bay leaves

3 shallots, sliced

1 sprig curry leaves

1 tbsp coconut oil

1 tbsp ghee

Preparation:

1. Soak cashew nuts in little water for 30 minutes and grind to a paste.
2. Heat coconut oil in a pressure cooker and add cardamoms, cinnamon, cloves and bay leaves.
3. Add sliced onion and saute well.
4. Add ginger paste, garlic paste, green chillies and tomato and saute well till soft.
5. Add 1 tsp pepper powder and salt and saute well.
6. Add cleaned mutton pieces into this and mix well for 1-2 minutes.
7. Add thin coconut milk, mix well and pressure cook until the mutton is cooked well.
8. Then add chopped carrot and potato and cook for 1 whistle.
9. Open the cooker and add thick coconut milk and cashew paste and mix well.
10. Add 1 tsp pepper powder and garam masala and mix well and cook for 5 minutes at low flame. Do not boil.
11. Adjust the salt and switch off the flame.
12. Heat ghee in a small pan and fry 4-5 cashew nuts and sliced shallots until golden brown. Add curry leaves and pour this over the curry and mix well...Serve hot..