Ingredients:

1 kg mutton, cut into 1 to 1½ inch pieces
1½ tsp ginger paste
1½ tsp garlic paste
½ tsp green chili paste
1 small onion, sliced
milk of 1 large coconut or 50 g instant coconut powder
225 g potatoes, quartered
6 tbsp oil or ghee
50 g cashew nuts or almonds, peeled
50 g almonds, peeled
50 g peanuts, peeled
1 tbsp poppy seeds
Salt to taste

Method:

* Finely grind the cashew nuts, almonds, peanuts and poppy seeds and keep aside. Heat 2 tbsp oil/ghee in a saucepan, add mutton, ginger, garlic and green chili paste, salt and 1 cup of water. Mix well and simmer till mutton is almost tender. Remove from heat and keep aside.
* In a separate saucepan heat 4 tbsp oil and fry the ground nuts on low heat. Sprinkle water and stir continuously to prevent burning, fry till masala changes color to a light pink (about 10 minutes).
* Add potatoes and continue frying for another 5 minutes. The curry will give off an aroma when it is cooked. Add mutton and coconut milk and let the mutton curry cook till the gravy is thick.
* Serve with white bread.

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