Fry the spices to be ground in 1 tbsp oil until the coconut is dry, but does not change colour. Grind to a fine paste.
Heat remaining oil, fry spice paste and turmeric powder. Add meat and fry till crisp. Add water and salt, and cook on a slow fire for 30-35 mins.
Add diced potatoes, mix well and cook until both meat and potatoes are tender
Add curry leaves and lime juice. Mix well and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.