Green Mutton Curry with Potatoes

This recipe is my mother's own creation and has been tried and tested for about 43 years now. It was always on our family menu at least once in a fortnight and whenever we had guests for lunch or dinner. This recipe has gone far and wide through relatives and friends. I'm posting it so that many others can also relish this our favourite dish!

Serves 3 to 4

Ingredients

• 500 grams mutton (I always use goat meat shoulder)
• 2 potatoes, unpeeled
• 2 medium onion, diced
• 1 big bunch coriander, cleaned and roots removed (Use stems if tender)
• 8 to 10 green chilli peppers (More or less as per the spice tolerance)
• 1/2 coconut, ground to a fine paste
• Curry leaves for seasoning
• 3 cloves 
• 1 cinnamon piece, about 2 inches
• 4 tsp. oil or as required
• Salt to taste
• 2 cups water for pressure cooking. 

Preparation

• Heat 1 tsp oil in a small pan and saute the green chilli peppers and the coriander together till coriander turns a bright green, about 2 to 3 minutes. Switch off, cool and grind in a mixer to a thick, fine paste.
• Pressure cook mutton and potatoes with salt and water. Switch off and set aside mutton. Peel the potatoes and dice them. Set aside.
• Heat the rest of the oil in a sauce pan. Add cloves and cinnamon and when it splutters, add curry leaves and onion. Saute till the onion is tender. 
• Add the green chilli - coriander paste and saute till the raw smell goes.
• Add the mutton stock, stir and allow to boil for a minute. Add the mutton and diced potatoes. Stir and allow to boil for 2 minutes. 
• Finally add the coconut paste. Stir, allow to boil for another 2 to 3 minutes and switch off.
• Serve hot with rice.