Ingredients:

600-750 gms mutton
1/2 tsp black peppercorns
2-3 green cardamon
2-3 cloves
1-2 star Anise
1-2 bay leaves
1″ piece cinnamon
1-2 sprigs curry leaves
2-3 green chillies slit lenghtwise
1 tsp ginger julienne
1 tsp garlic sliced
1 onion sliced
1 potato cubed
1/2 cup green peas
1 small carrot cubed
1 tsp blackpepper powder
6-8 cashews soaked & blend to a paste
1 cup coconut milk
Salt
Oil

Method:

• Pressure cook or boil mutton pieces in a pot with salt & set aside.
• Meanwhile heat oil in a pot on medium to low flame & add the curry leaves, cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and sauté for a minute.
• Add the sliced onions, ginger, garlic, green chilies and curry leaves. Sauté till the onions are soft & translucent.
• Once pink add the cooked mutton pieces, carrots, potatoes & green peas & simmer till vegetables are cooked.
• To this add the coconut milk along with the cashews paste. Bring to a boil & top with black pepper powder.
• Serve hot with appams or idiyappam.

Recipe link for Idiyappam

https://mytravellingpalette.com/2020/08/18/sheviyo-idiyappam/