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


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.