Chettinad Mutton (Lamb/Goat) curry

Chettinad cuisine is known for the use of freshly ground spices and it is popular among South Indian Cuisines. Spicy mutton (lamb/goat) gravy is my favorite Chettinad dish. Mutton (Lamb/Goat) gravy will make a perfect side dish for Chapathis, Parathas, Idlies, and Dosais. The mutton becomes really tender and juicy when you cook it in the pressure cooker.  You will like this gravy if you are fond of Chettinad dishes. The original recipe is from Solai's True Chettinad Kitchen. Enjoy!

Ingredients

Mutton (Lamb/Goat) - 2 pounds
Onion - 1 big
Tomatoes - 2 medium
Garlic - 10 pods
Ginger/Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt
Cilantro leaves

To season

Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2
Bay leaf-a small piece
Curry leaf-little
Fennel seeds-1 teaspoon

To grind (masala powder):
Coriander seeds-2 tbsp
Red chillies-6-8
Fennel seeds-1 tsp
Cumin seed-1 tsp
Cinnamon-1 small piece
Cardamom-2
Clove-2
Dry roast all these items and dry grind them

Also, grind separately 3-4 tbspns of coconut with 1 tsp of Fennel seeds and 1 tsp of poppy seeds. 

Method

Heat 2-3 tbsp of oil in a pressure cooker and add the ingredients under "To season". Add the chopped onions, garlic and saute the onions until they are golden brown. Now, add the garlic/ginger paste and fry for 2-3 minutes.  Add the chopped tomatoes and saute the onion/tomato mixture.  Add the Mutton (Goat/Lamb) pieces, salt and turmeric powder and saute the mutton in the onion/tomato mixture.  Add the masala powder (listed under "To grind") and Coriander powder.  Add enough water and salt.  Mix well and cook the mutton for 15-20 minutes. 

When the pressure is released, add the coconut paste and turn off the stove when you have the desired consistency.  Garnish the gravy with Cilantro leaves.