Ingredients:
Mutton: 250 gm
Yam: 150 gm
Onion: 100 gm
Tomato: 50 gm
Red Chilli: Two
Curry and mint leaves: One pinch
Coriander powder: Two Tsp
Jeera powder, turmeric powder and garam masala: Half Tsp
Chilli powder: One Tsp
Coconut paste: Three Tsp
Oil: 50 ml
Ginger-garlic paste: 30 gm
Salt: To taste
Method:
Boil yam, peel the skin and keep aside. Take a pressure cooker, heat oil and add onions, chillies, mint and fry. Add ginger-garlic paste, coconut paste and mutton and fry for three minutes.
Add the tomatoes and mix well. Next add the dry masalas, chilli, jeera and turmeric powder, garam masala and mix well. Add yam and cook on low heat without the lid for five minutes. Then add water, chopped coriander and salt and cook till the meat gets tender. Serve the dish with steamed rice.
Chef A. Valiyan is the chef de partie in Royal Court. With more than 15 years of experience in the culinary field he has specialised in the south Indian and Chettinadu cuisines. When out of kitchen, he likes to read recipe books and watch television.
