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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.