Coconut Milk Mutton Stew

Ingredients

• 500 g mutton (மட்டன்)
• half tbsp apple cider vinegar (ஆப்பிள் சைடர் வினிகர்)
• 1-inch, 8, 4, 10 cinnamon stick, cloves, cardamom pods, black peppercorns (பட்டை, கிராம்பு, ஏலக்காய், மிளகு)
• 2 large onions, chopped (பெரிய வெங்காயம்)
• 3 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• 10 green chillies (பச்சை மிளகாய்)
• 2 cups coconut milk (தேங்காய் பால்)
• 2 tbsp ghee (நெய்)
• 2 sprigs, to taste curry leaves, rock salt (கறிவேப்பிலை, இந்துப்பு)

Method

1. Pressure-cook the mutton with the vinegar, salt and enough water until tender; keep the stock.
2. Heat ghee and fry the curry leaves, green chillies and whole spices.
3. Add the ginger-garlic paste and onion and saute.
4. Add the cooked mutton with its stock, adjust salt and simmer for two minutes.
5. Pour in the coconut milk and take off the heat as soon as it turns frothy; do not let it boil.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 99. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.