Mutton in roasted coconut gravy, Varutharacha Mutton Curry

Initial Preparation:

1. Clean and wash the mutton pieces. Drain the water completely and set aside.
2. Heat 2 tablespoon of oil in a pan, add in the ingredients mentioned in 'For Ground Masala'.
3. Fry till the coconut turns golden brown on low-medium heat. Remove from heat and let it cool.
4. Once cooled, grind it along with ¼ cup of water and make a fine paste. Set aside.

Cooking Mutton:

1. Heat 2 tablespoon of oil in a pressure cooker, add in the sliced onions and saute till it turns golden brown.
2. Add in the chopped ginger, garlic and saute until the raw smell disappears on low heat.
3. Then add the chopped tomato and cook until the tomatoes are mashed well.
4. Add in chilly powder and fry for 1-2 minutes on low heat.
5. Add in the mutton pieces, required amount of water (approx: 2 cups) and mix well.
6. Pressure cook for about 6-10 whistles or till the mutton is done. Remove from heat and let it cool.
7. Once the pressure is settled down naturally, open the cooker and add in the prepared ground masala and cook for 5-10 minutes on low heat. Remove from heat ans set aside.

Tempering:

1. Heat 1 tablespoon of oil in a pan, add in the sliced pearl onions, curry leaves and fry till the onions turn golden brown, add this into the curry and mix well.
2. Add the chopped coriander leaves and close it with a lid and keep it for 10 minutes.
3. Serve warm.