Indian Spicy Mutton in Egg Sauce

This is Rani Johny's recipe from the Thursday magazine. I hope you enjoy it!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 500  g  mutton
• 4  large onions
• 3  potatoes
• 1  egg
• 1⁄2 coconut
• 4 -5  red chilies
• 1  inch fresh ginger
• 4  cloves garlic
• 1  inch cinnamon stick
• 3  cloves
• 1  teaspoon anise seed
• 1  teaspoon turmeric powder
• 1  lime
•  salt
• 1⁄2 cup  cooking oil

Directions

1. Heat oil in a large flat-bottomed pan.
2. Add aniseeds, cloves, cinnamon stick, garlic, ginger, curry leaves and the onion.
3. Stir-fry for 8 minutes until the onions turn brown.
4. Add the meat and salt and mix well.
5. Cover and cook for 10 minutes.
6. Mix in turmeric powder and water{as required} to cook the mutton.
7. Now, carefully extract the thick milk from the coconut.
8. Beat an egg in a bowl until light and fluffy.
9. Add the thick milk to it.
10. Beat again.
11. Squeeze lemon juice into this egg mixture.
12. Pour this mixture on the meat.
13. Allow this curry to come to a boil.
14. Boil the potatoes separately until tender.
15. Cut them into 4 pcs.
16. each.
17. Add the chopped potatoes to the meat gravy.
18. Cover and cook on low flame until the gravy thickens.
19. Remove from heat.
20. Serve hot with rotis or biryani.
21. Enjoy!