Coconut Mutton Roast

Pressure cook the mutton with 2 cups water and turmeric powder for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and preserve the latter for later use.

Marinate the boiled mutton with salt to taste and yoghurt for 30 minutes. Heat oil in a pan and add the red chilli powder, coriander & cumin powder mixed with a little water into a paste.

Saute on a medium flame till oil separates. Add the coconut and continue to fry for 1-2 minutes.

Now add the mutton and stir fry for some more time till the oil leaves the sides of the pan. When done, add lime juice and garnish with coriander leaves, etc.

Serve with plain steamed rice, jeera rice, plain Biryani, naan or tandoori roti.