Heat oil in a pan and add cardamom, cinnamon and cloves. Saute well.
Add the onions, chilly, ginger and curry leaves, and sauté well.
Add water, bring to boil and season with salt. Add the cooked mutton, potatoes and carrots to it.
Add one cup of thin coconut milk and bring to boil. Simmer till the mutton is tender.
Finish off with thick coconut milk, stir, and check for the seasoning. Garnish with crushed curry leaves and a pinch of pepper.
By Ria Samuel