Chettinadu Mutton curry

Ingredients:-

Mutton cut into small pieces – 1 kg
Mustard seeds – 1/2 tsp
Onion chopped finely – 2(large)
Curry leaves – 1 sprig
Tomato sliced – 2
Salt – to tasteOil – as needed

For Grinding:-

Shallots(Kunjulli) – 7-8
Ginger – 1 inch size piece
Garlic pods – 7-8
Cinnamon(Karuvapatta) – 2 pieces
Cloves (Grambu) – 4 nos
Fennel seeds(Perumjeerakam) – 1/2 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Pepper corns(Kurumulagu) – 3-4
Chilly Powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Grind all the above ingredients into a coarse paste and keep it aside.

Method:-

Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.