Tamil Mutton Curry
South Indian meat curries use a lot less oil than the North Indian ones do. This one, again, is something my mother makes quite often. Traditionally, we had fish every day of the week and mutton on Sundays.
In a teaspoon of oil, roast a sprig of curry leaves, 1 tsp jeera, ½ grated coconut. 5 red chillies, 1 tsp khus khus and 1 onion, chopped. As soon as it smells toasted, take off the fire, cool and grind fine adding 1 tsp haldi and 1 tablespoon coriander powder as well a little water to make a paste.
In 2 tablespoons of oil, fry 1 chopped onion, crushed garlic and ginger and whole garam masala – 1 tablespoon (cinnamon, cloves, cardamom and peppercorns). Add the ground masala and fry. Add ½ kg mutton pieces. 3 whole peeled potatoes and water and cook till the mutton is done.