Mutton curry

Mutton Curry

Ingredients:
Mutton - 1/2 Kg (chopped into bite sized pieces)
Potatoes - 4 (Diced into big chunks)
Tomato - 1 (Diced into big pieces)
Big Onion - 2 (1-chop into big chunks to grind, 1/2-chop into thin slices, 1/2 - chop finely to make fried onion)
Green chillies - 4 (slit lengthwise)
Curry leaves - 2 sprigs
Corriander leaves - a handful
Ginger - 3" pieces (slice to grind)
Garlic - 2 bulbs (peel and chop to grind)
Grated coconut - 1 cup
Chilli powder - 4 tsp
Corriander powder - 4 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Saunf/fennel seeds - 2 tsp
Khus khus seeds - 2 tsp
Cloves - 5
Cinnamon stick - 2 inch piece
Salt to taste
Oil for frying

Method of preparation:
1. Wash and chop the mutton pieces and keep aside.
2. Grind ginger, garlic, and an onion into a coarse paste and keep aside.
3. Fry grated coconut, saunf and khus khus together to a golden brown color, grind them to a fine paste and keep aside.
4. Heat about 1/2 cup oil in a pressure cooker. Add cloves and cinnamon sticks and saute till they change color.
(break the clove heads before adding them to the oil so they wont burst in the oil)
5. Now add the chopped onion, green chillies, curry leaves to the oil and saute till the onions turn brown.
6. Now add the ground onion, ginger-garlic paste and saute till a nice aroma arises.
7. Add the diced tomatoes and cook covered till the tomatoes get blended with the mixture.
8. Now add the chilli powder, corriander powder, turmeric powder, garam masala powder, salt and the mutton pieces and cook covered till the raw smell of the chilli powder disappears.
9. Now add enough water to just cover the mixture and close the cooker with cooker lid and let it cook for 5 whistles. Once done, let the steam settle by itself.
(Do not add too much water at this stage, since mutton will also release some water)
10. Open the cooker and add the diced potatoes and 2 more cups of water and cook covered till the potatoes get cooked.
11. Now add the coconut paste, check for salt and cook for about 10 mins till the curry reaches the desired consistency. The curry should not be a gravy nor too watery.
12. Heat 4 tbsp oil in a wok and fry the remaining onion till golden brown.
13. One the curry is done, pour the fried onion on top of it and add roughly chopped corriander leaves.
14. Serve hot with rice and papad, dosa or idli.
Happy Cooking :)