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1
Heat a heavy frying pan and dry roast the almons, cashews, peanuts, chick peas, sesame seeds, and onion and cook on low for 5 minutes.
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2
Remove from pan.
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3
Now add the coriander seeds, cumin seeds, dried red chillies and the desicated coconut.
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4
Cook for 3 minutes.
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5
Put all of the toasted nuts and spices into a blender with the water and blend to a paste.
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6
Set the paste on one side and wash the blender.
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7
Cut the fresh coconut into pieces and put in the blender with 2 cups of water and liquidize.
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8
Strain the liquid and set aside.
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9
Soak the tamarind pulp in 1/2 cup water.
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10
Heat the oil in a large pot and fry the cloves, cinnamon,peppercorns and half of the curry leaves, fry for 2 minutes.
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11
Add the potatoes and salt and fry for 5 minutes.
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12
Remove the potatoes and set aside.
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13
Add the sliced onions to the pot and fry for 8 minutes Add the meat and fry for 5 minutes.
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14
Add 3 cups water and the curry leaves and salt to taste, cook for 40 mins over low heat.
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15
Add the nut and spice mixture, turmeric and garam masala, the green chillies and the tamarind water.
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16
Stir to mix all together.
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17
Add the potatoes, coconut milk, coriander leaves and the mint, cook covered for 30 mins or till meat is tender.
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18
Serve with boiled rice and an egg curry.
