Kerala Mutton korma

1. Mutton – 1/2 kg
2. Onion – 2
3. Green chilly – 4
Garlic – 5 cloves
Ginger – 1 medium piece
4. Cinnamon – 1 piece

Cloves – 4

Cardamom – 4

Aniseed – 1 teaspoon

5. Poppy seed – 1 tablespoon

6. Pepper – 1 teaspoon

7. Coriander powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

  Chilly powder - 1tbsp

8. Cashew nuts – 25gm ( soak in water )

9. Thick coconut milk – 1 1/2 cup

10. Vinegar – 1 teaspoon

Coriander leaves – for garnishing

Salt – to taste

 For seasoning

1. mustard - 1tsp

2. small onion chopped  -2 tbsp

3. Oil - 3 tbsp

4 curry leaves - few

Heat2tbsp oil in a pan. Saute onion, green chilli, ginger, garlic, couscous, whole masala & masala powders for 10 – 15 minutes. Grind this & make a paste. Pressure cook mutton pieces with the paste, half cup water, salt & vinegar. Mix cashew paste in coconut milk. When mutton is cooked & gravy becomes thick add coconut milk & cook for 5 more minutes.. Heat 1tbsp oil in a pan & splutter mustard seeds. Add small onion & curry leaves. When onion becomes brown pour it over mutton curry. Add some corriander leaves also.Serve hot with Pathiri, chappathi or rice.