Mutton vindallo

Its Originaly Pakistan dish. Lamb spicy dish with yogurt. But i made some modification by adding potato and changed yogurt into tomato, hmmm yummy. Served with naan or chapati :)

1. Coriander seeds-1Tspn
2. Cumin seeds -1Tspn
3. Mustard seeds-2Tspn
4. Turmeric powder-1tspn
5. Dry red chillies-10
6. Coconut grated fresh or (dessicated)-1/3 cup
7. Fresh Ginger-Garlic paste-1tbspn
8. Oil-5Tbspn
9. Cinnamon-1 inch
10. Cloves-6 whole
11. Onions-1 Cup (finely chopped)
12. Red paprika -1 tbspn
13. Jaggery-1/2tspn
14. Water- 1cup, juice of 1 lemon
15. salt-as per taste

1. Combine coriander, cummin, mustard, coconut, red chillies, grind it to afine powder.
2. Add Turmeric, lime juice and half of the ginger-garlic paste & mix, wash thoroughly & then pressure cook the mutton by adding half-a-teaspoon turmeric powder for 1 whistle (mutton should be half cooked), then marinate with the paste mixture.
3. Coat each piece well.
4. Heat oil in a pan or kadai over medium flame.
5. When it is heated add cloves, cinnamom & onions, fry until light brown then add ginger-garlic paste stir in for a second and then add the marinated mutton pieces to it reseving liguid, cook for 4-5mins.
6. Mutton should be well seared.
7. Add paparika, jaggery, salt & reserved liguid and bring the contents to boil.
8. Cook on medium until mutton becomes tender.
9. Serve this spicy vindaloo with Plain or Ghee rice, Pulav or Steamed Iddiappam (Indian rice noodles) or any kind of rotis or Parathas, homemade naans.