Chettinad Mutton Curry

Initial Preparation:

1. Clean and wash the mutton pieces, set aside.
2. Crush together the ginger, garlic, green chillies mentioned under 'For Marination'.
3. In a bowl, mix together the mutton pieces, crushed ginger, garlic, green chillies mentioned in step 2, and the other ingredients mentioned under 'For Marination'.
4. Mix well and set aside for 30 minutes.
5. Dry roast the ingredients mentioned under 'For Chettinad Coconut Masala Paste' until golden in color on medium heat. ( Notes: Roast the whole spices first, until fragrant and slightly golden in color, then add in the grated coconut, cashew nuts, pearl onions, curry leaves and roast until golden in color. Then add in the poppy seeds, fry for few seconds. )
6. Transfer to bowl and allow to cool completely, then grind to a fine paste by adding enough water( approx: ½ cup ). Set aside.

Chettinad Mutton Curry Preparation:

1. Heat 3 tablespoons of coconut oil in a pressure cooker.
2. Add in the sliced onion, curry leaves and saute until translucent.
3. Add in the ginger-garlic paste and saute until the raw smell disappears.
4. Add in the chopped tomato and saute until the tomatoes are mashed well.
5. Add kashmiri chilli powder and saute for 2 minutes on medium heat.
6. Then add marinated mutton and mix well for 2 - 3 minutes on medium-high heat.
7. Add enough water to cook the mutton ( approx: 1 - 1 ½ cup), mix well.
8. Pressure cook for about 4-5 whistles or until mutton is cooked well, remove from heat, allow the pressure to settle down.
9. Remove the lid, mix in the prepared 'Chettinad Coconut Masala Paste', cook until oil separates on medium heat.

Tempering(optional):

1. Heat oil in a pan, splutter mustard seeds.
2. Add in the dried red chillies, curry leaves and fry for few seconds and pour it over the curry.
3. Serve hot.