Chettinad mutton chukka varuval /spicy lamb dry curry

Name: Chettinad mutton chukka varuval /spicy lamb dry curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: Mutton (Lamb/Goat Meat) : 450 g / 1libra; Turmeric Powder /Manjalpodi : 1/4 teaspoon; Ginger Garlic Paste /Inji - Veluthulli paste : 1/2 teaspoon; Red Chili Powder /Mulakupodi : 1 teaspoon; Salt to taste; Red Small Onion /Shallots /Cheriyaulli : 2 tablespoons (finely chopped); Garlic /Veluthulli : Chopped-5 pods; T-urmeric powder /Manjalpodi : 1/2 teaspoon; Coriander powder /Mallipodi : 3 teaspoons; Red Chilli Powder /Mulakupodi : 1 teaspoon; Salt to taste; Water : 1-11/2 cup; Grated cocunut /Thenga Chirakiyathu : 2 tablespoons; Fennel seeds /Perumjeerakam : 1 teaspoon; Poppy Seeds /Kas kas : 1 teaspoon; Clove /Grambu : 2; Cinnamon /Patta/Karugapatta : 1 inch piece; Bay leaf /Karuva Ella : 1; Fennel seed /Perumjeerakam : 1 teaspoon; Curry leaves /Kariveppilla : 1 sprig; Red Small onion /Shallots /Cheriyaulli : 25-30 or Onion /Savola : 2 (Medium); Tomato /Thakali : 1 (finely chopped); Ginger- Garlic paste /Inji-Veluthulli paste :1 teaspoon; Sakthi Mutton Masala powder or Red Chilli Powder /Malukupodi : 1 teaspoon; Oil : 3 tablespoons

Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

Wash and cut mutton in to small pieces, marinate with the ingredients given in To Marinate for at least 30 minutes. In pressure cooker, heat 1 tbsp of oil, add the marinated mutton and saute for couple of minutes,
Add all the ingredients given in "To Pressure cooker" and everything mix well, close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally.
Meantime grind the items given in "To Grind". Heat 2 tablespoons of oil in a kadai/sauce pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute.
Add ginger garlic paste, Chopped onion, chopped tomatoes till it turns to translucent. Add the grounded masala and saute well. Open the cooker and separate the mutton pieces.
Add the gravy left into the kadai and now add mutton masala powder or red chilli powder, mix well and adjust the salt. Keep stirring the liquid on high heat till most of the water evaporates becomes thick. (Note : stir often to avoid burning.).
Add the mutton pieces and fry until the mutton is well coated with masala and becomes dry. Stir in the remaining curry leaves and remove from the heat.
Goes well with curd rice, paratta or any roti varities, biriyanis etc. Serve hot & Enjoy!!!