Mutton: 250 gms (small pieces)
Potato: 1 large cubed
Thick Coconut milk: 1 cup
Thin Coconut milk: 1.5 cups
Mustard: 1 tsp
Cinnamom: 1 stick
Onion: 2 medium sliced
Ginger: 1 inch chopped fine
Garlic: 3 cloves chopped fine
Green Chilly: 5 slit length wise
Curry Leaves: 2 sprigs
Pepper: 1+1 tsp
Garam Masala: 1 tsp
Tomato: 1 medium sliced in rounds
Vinegar: 1 tbsp
Oil; 2 tbsp
Salt: as required
Coriander Leaves: 3 tbsp
Heat oil in a pressure cooker and splutter the mustard.
Add the whole garam masala (cinnamom, cloves and cardamom) and wait for a few seconds.
Now throw in the onions, ginger, garlic and green chilly and saute till just wilted (no change of colour is needed)
Add the mutton with a teaspoon of pepper, garam masala, one cup thin coconut milk and required salt and let it cook.
(On high till the first whistle, then lower the flame and let it cook for 10 minutes)
Once the pressure is gone, open the lid and add the potatoes and the rest of the thin coconut milk and let it cook again.
When the potatoes are done, add the round slices of tomatoes on top and let it boil on low flame with the lid closed for a minute.
At this point, check if the curry is too thin, if it is add a ladle of Appam batter (if it is appam you are making that day with the stew) or add a tbsp of cornflour mixed with 1/4 cup water.
Now add the thick coconut milk and let it boil along the edges.
Do a salt test and add more if required.
Turn off the stove and add 1 tsp pepper and 1 tbsp vinegar and coriander leaves and keep the lid.
Let it remain like that for 15 minutes.
Open and serve warm with Appam or Chapati.