Grind the ingredients in B to a
fine paste
Sauté onions in oil. add ginger,
garlic, and green chilies. Sauté and add meat, vinegar and
salt. Stir in the thin coconut milk cover the pan with a deep
lid containing water.
Add the potatoes when the meat is
almost done . when the potatoes are cooked add thick coconut
milk and remove from fire.
Heat oil and ghee.
Fry mustard
onion and curry leaves. Add to the curry. Serve hot
Serve the roast with fried potatoes arranged over it.
