INGREDIENTS

TO MARINATE

1. Mutton – 250 gms
2. Red chili powder – 1⁄2 tsp
3. Turmeric powder – a pinch
4. Ginger garlic paste – 1⁄4 tsp
5. Salt – 1⁄4 tsp

TO PRESSURE COOK

1. Shallots – (8-10)
2. Garlic pods – 3
3. Red chili powder – 1⁄2 tsp
4. Turmeric power – a pinch
5. Salt -1⁄2 tsp
6. Coriander powder – 1 1⁄2 tsp
7. Water – 3⁄4 cup

TO GRIND

1. Coconut – (3-4) pieces
2. Poppy seeds – 1⁄4 tsp
3. Pepper corn – 1⁄2 tsp
4. Cumin seeds – 1⁄2 tsp

TO ROAST

1. Fennel seeds – 1⁄2 tsp
2. Clove – 1
3. Cinnamon – a small piece
4. Bay leaf  – 1
5. Shallots – (10-12)
6. Ginger garlic paste – 1 tsp
7. Tomato (small) – 1
8. Curry leaves – 1 sprig

PROCEDURE

1. Wash the mutton pieces well. Marinate the mutton pieces with salt, turmeric powder, ginger garlic paste and red chili powder for 30 minutes atleast.
2. Heat oil in a pressure cooker.
3. Add the marinated mutton pieces to it. Saute it for 2 minutes. This will make the mutton pieces not to break while pressure cooking and roasting.
4. Next add chopped onion, chopped garlic, red chili powder, coriander powder, turmeric powder and salt to it. Mix it well and saute for a minute.
5. Now add water to it and pressure cook the mutton for 3 whistles.(First whistle in high flame and next two whistles in low flame). This will approximately take 12 minutes.
6. In a mixer grinder add coconut pieces, poppy seeds, pepper corns and cumin seeds. Add some water and grind it into a fine paste.
7. Heat oil in a kadai or pressure cooker.
8. Add fennel seeds, bay leaf, clove, cinnamon stick, ginger garlic paste and chopped onion to it.
9. When the onion turns light brown add chopped tomatoes and curry leaves to it.
10. Once the tomato becomes mushy add the grind paste and saute it.
11. Now add the cooked mutton pieces along with the stock. Allow the stock to evaporate.
12. Roast the mutton pieces till the masala gets coated well to it. Once it become dry serve hot.

NOTE

1. Adjust the red chili powder, pepper corns and masala items if preferred.
2. Keep stirring it to avoid burning while roasting.
3. Don’t roast the mutton chukka if we want it to be a semi gravy.