Ingredients

Ghee - 5 ml
Mutton stock - 200 ml
Mutton meat - 20 gm
Shallot - 20 gm
Garlic - 5 gm
Coriander leaves - 5 gm
Turmeric - 1 pinch
Rice flour - 5 gm
Thick coconut milk - 30 ml
Coconut oil - 5 ml
Mustard - 1 pinch
Curry leaves - 1/2 sprig
Salt - to taste

Method of Preparation
Heat oil in thick bottom sauce pan. Add oil, tempered, mustard, curry leaves, garlic shallot. Add tender mutton pieces. Add turmeric coconut slices and flavour. Saute well. Pour rich mutton stock boil. Add salt. Pour thick coconut milk. Simmer. Add ghee and serve hot.