Lamb coconut fry

• Boneless Lamb - 500g - cut into small chunks of 1-2 cm
• Oil - 5 tblsp
• Cinnamon - 3 cm long strip
• Cloves - 2 (optional)
• Onion - 1/2 small
• Ginger-Garlic paste - 3 tsp
• Chopped coriander Leaves - 2 tsp for garnishing
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 2 tsp

​Ingredients to be ground:

• Grated coconut - 3 tblsp heaped

1. Chop the onion. Grate the coconut and grind it with little water into a smooth paste. Leave it aside.
2. Heat a pressure cooker pan on a stove and add 1 tablespoon of oil. Leave the rest of the oil for frying in the end.
3. When the oil is hot enough, add cinnamon and cloves and fry.
4. Add chopped onion to the oil and saute for few minutes on a medium heat until they become translucent.
5. Add ginger-garlic paste and fry for about a minute.
6. Add all the spice powders, salt and mutton pieces and fry further for about 3-4 minutes.
7. ** Add about 1/3 cup of water to the pan.
8. ** Cover and leave the heat on medium.
9. ** After the first whistle, reduce the heat to low and pressure cook for about 12 minutes.
10. ** Switch off the stove and open the lid once the pressure is gone.
11. Heat a non-stick frying pan.
12. Add rest of the oil.
13. Add the ground coconut and water from the cooked meat. Let it boil on medium heat for until all the water is evaporated.
14. Add the cooked meat now; Let it fry now on low heat for about 7-8 minutes or until the meat is well roasted with coconut and becomes dry like the one on the picture. Take care not to burnt it or make it too dry. Meat tastes good only if it is moist.
15. Garnish with coriander leaves.

1. Add about 1l of water to the saucepan of mutton.
2. Put on pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough.
3. Open the lid and stir few times and make sure there is enough water left for the meat to be cooked; If there is not enough water left, add more warm water and let it cook.

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