1. Clean and cut meat. Peel and cut potatoes.

2. Slice ginger and half the onions; slit green chillies.

3. Roast and grind coriander, red chilliies, turmeric and garlic.

4. Grate coconut and make 3 extractions of coconut milk. The first extract must be thick, the second medium and third thin.

5. Heat some fat,. Fry the grounds spices lightly.

6. Add meat and the 3rd extract of coconut milk and simmer gently.

7. When half cooked, add 2nd extract of coconut milk, green chillies, ginger, sliced onion and potatoes; continue to simmer.

8.When meat is tender add vinger, first extact of fat and add a few pieces of chopped onions. When onions are browned, add mustards seeds, curry leaves and crushed garam masala. When seeds cracle pour into curry. Mix well and serve hot.