Instructions: Clean, wash and cut the meat into 1 1/2 cm cubes. Grind the spices into a fine paste. Heat the ghee or oil in a vessel and fry the ground spices.

Add the meat and salt and fry lightly. Lower heat and allow the meat juices to escape into the pan. Cover and cook on a very low heat until the moisture in the pan dries up. Add between 2-3 cups of water and cook over a low heat until the meat is 2/3 cooked through. The amount of water and the time it takes to reach this point depends on the quality of the meat used. Cut potatoes into 4 and add to the pan. Mix well and cook until the meat and potatoes are soft and well done. Add the finely ground coconut to the curry. Mix well and bring to the boil. Remove from the heat then slowly stir in the yoghurt and when it is well- incorporated mix in the limejuice.

Notes-
The gravy should be thick and sufficient to coat the meat and potatoes. A little more water may be added to reach this consistency.

This dish is best served with a good pilau.

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