Mutton curry Madras style

This dish tasted even better the next day!

Serves 8

1 cup of dessicated coconut soaked in 1/4 cup of warm water. There should be enough water for the dessicated coconut to become moist.

8-10 whole red chillies, dried

1 1/2 inch ginger

6 cloves of garlic

3 tsps of coriander powder

4 peppercorns

2 bay leaves

4 in cinnamon stick

3 cloves

1 tsp cumin seeds

1 tsp poppy seeds

1/2 tsp fennel seeds

3 tbsps oil

2 large onions, chopped

1 kg mutton pieces

1 can of diced tomatoes

1/2 - 1 cup coconut milk (definitely about 1/2 cup, any more depends on your preferance)

salt

Grind coconut with water, chillies, ginger, garlic and all spices to make a smooth paste. Heat the oil in a pot and fry onions until brown. Add the coconut-spice paste and fry for about another 15 mins over low heat. Stirring about 3 tbsps of water in the process.

Add meat and saute for 5 mins over moderate heat. Add tomatoes and salt. Saute for another 5 minutes. Add 4 cups of water ad cook covered until meat is done (about 50 mins), then add coconut milk and simmer for a few minutes. Serve with quinoa.

Source: 50 great curries of India