Mutton – ½ kg – cut in ½ – ¾ inch pieces, cleaned and kept aside 

Turmeric powder – ½ tsp 

Green chilies – 2-3 

Ginger – ½ inch piece 

Curry leaves – 1 sprig 

Oil – 2-3 tbsp 

Coconut – ¼, cut into thin strips 

Salt to taste 

Water – 2-3 cups 

Seasoning  

Mustard seeds – ½ tsp 

Onion – ½, sliced thinly 

Spices to be roasted and then powdered 

Corriander seeds – 1 tbsp 

Red chillies – 3-4 

Peppercorn – 6-8 

Cummin Seeds – ¼ tsp 

Cinnamon – ¾ inch  

Cloves – 2-3 

Ajwain – ½ tsp 

Garlic – 4-6 cloves 

Onion – 1 small, chopped 

Procedure 

Rub the coconut strips with a little salt and turmeric and fry till golden brown in oil. Keep this oil aside.  

Mix the meat with the ground masala as well as the fried coconut pieces and keep aside for 30 mins. 

Add water, salt, curry leaves, sliced green chilies, turmeric and ginger to the meat. Mix well. Cover and cook on very slow fire till meat is tender and the gravy dry. Or, pressure cook the meat till soft and then dry.  

Heat oil in a Kadai. Add the seasoning of mustard seeds and sliced onion. Add the cooked meat and fry until oil comes from the side. Care should be taken not to burn the masala. This is a dry dish. 

Goes well with plain rice and sambhar.