Traditional Syrian Christian Coconut Milk Stew

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Mutton 500 gms or Chicken 1/2 Kg

Onion-1 (large or 2 medium)

Green chilly- 3-4

Ginger - small piece about half the size of your thumb

Curry leaves- a few about 5-6

Coconut milk 1 and 2 extractions 1 cup ( If using tinned coconut milk, mix well so that the thick cream on the top and the thinner milk in the bottom of the tin are well combined)

Cinnamon sticks (patta) 1

Cloves (karayampoo) 2

Cardamom (elakka) 2

Black pepper powder- 1/4 tsp ( sometimes 4-5 whole peppercorns slightly crushed are used as well)

*Turmeric powder- 1/4 tsp- (this is not part of the original white coloured stew but lots of people prefer the added taste of the turmeric which also imparts a yellowish tinge to the stew and I sometimes make it that way)

Cut vegetables likes potatoes, beans, carrots ( nowadays people also add peas, corn, mushroom etc)

Optional for garnish: 2-3 small onions ( shallots) or a little regular onion sliced thin and 4-5 curry leaves fried in a tbsp of ghee or coconut oil

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