Ingredients:
Mutton – 1 kg
Potatoes – 3
Refined Vegetable Oil – 1/4 cup
Onion – 1 cup, sliced
Garlic – 1 tblsp, sliced
Garlic – 1 tblsp, sliced
Green Chillies – 6, slit
Cinnamon – 2 inch piece
Cloves – 6
Cardamom Pods – 4
Peppercorns – 1 tblsp
Curry Leaves – few
Vinegar – 2 tblsp
Salt to tase
Thin Coconut Milk – 2 cups
Thick Coconut Milk – 3/4 cup

Method:
1. Wash and clean the meat. Trim the fat. Cut into pieces.
2. Peel and cut the potatoes into wedges.
3. Heat the oil in a pan.
4. Add onion, garlic, ginger, green chillies, cinnamon, cloves, cardamom, peppercorns, curry leaves and gently fry until soft and golden.
5. Add the meat and fry gently.
6. Add vinegar, salt and the thin coconut milk.
7. When the meat is half cooked, add the potato wedges.
8. Cover the pan with a well fitting lid and cook until the meat is tender.
9. When the gravy has reduced in quantiy, add 3/4 cup thick coconut milk and bring to boil.
10. Remove from fire and serve hot.

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