Chettinad mutton kuzhambu/chettinad mutton gravy

Ingredients

• 1/2kg Mutton pieces with bones
• 20 nos Shallots /big Onion (chopped)
• 2 nos Tomatoes(chopped)
• 10 nos Garlic pods
• 1 tablespoon Ginger garlic paste
• 1 tablespoon Coriander powder
• 1 tablespoon Lemon juice
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Coriander leaves (for garnishing)

For Fresh Masala:

• 2 tablespoons Coriander seeds
• 8 nos Dry red chillies
• 1 teaspoon Fennel seeds
• 1 no Cinnamon stick
• 2 nos Cloves
• 2 nos Cardamom seeds

For Coconut Paste:

• 1/4cup Coconut (grated)
• 1 teaspoon Poppy seeds
• 1 teaspoon Fennel seeds

For Seasoning:

• 2 nos Cinnamon sticks
• 2 nos Cloves
• 2 nos Cardamoms
• 1 teaspoon Fennel seeds
• 2 nos Bay leaves
• Curry leaves

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Preparation

• Heat a cooker and add enough oil, fry all the ingredients from the list 'for seasoning', meanwhile dry roast all the ingredients for 'masala' and grind as fine paste with enough water.
• Once the whole spices get ftried add the ginger garlic paste and stir for few minutes. Now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked.
• Add the mutton pieces with turmeric powder to the cooked and saute for few minutes until the mutton pieces release some water, add the freshly grounded paste and coriander powder, mix everything well.
• Add enough water and pressure cook the meat for three whistles, put off the stove. Grind the ingredients given for making the coconut paste and keep aside.
• Once the pressure get released,open the cooker and add the grinded coconut paste, cook for few minutes, add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes.
• FQinally put off the stove and add the lemon juice..Garnish the gravy with coriander leaves.