Chettinad Mutton Chukka Varuval

Ingredients

• Mutton (Lamb/Goat Meat) 450 g / 1 libra
• Turmeric Powder: 1/4 teaspoon 
• Ginger Garlic Paste: 1/2 teaspoon 
• Red Chili Powder: 1 teaspoon 
• Salt to taste 

To Pressure Cook : 

• Red Small Onion /Shallots : 2 tablespoons(finely chopped) 
• Garlic : Chopped-5 pods 
• Turmeric powder : 1/2 teaspoon 
• Coriander powder : 3 teaspoons 
• Red Chilli Powder : 1

To Grind :

• Grated coconut: 2 tablespoons 
• Fennel seeds: 1 teaspoon 
• Poppy Seeds: 1 teaspoon 

For Sauteing: 

• Clove: 2 
• Cinnamon: 1 inch piece 
• Bay leaf: 1 
• Fennel seed: 1 teaspoon 
• Curry leaves: 1 sprig 
• Red Small onion/Shallots: 25-30 or Onion/Savola: 2 (Medium) 
• Tomato: 1 (finely chopped) 
• Ginger- Garlic paste: 1 teaspoon 
• Sakthi Mutton Masala powder or Red Chilli Powder

Preparation

1. Wash and cut mutton into little pieces, marinate with the ingredients given in To Marinate for at least 30 minutes.
2. Heat 1 tbsp oil in a pressure cooker, then add the marinated mutton and saute for a couple of minutes. 
3. Add all of the ingredients listed under “To Pressure Cooker” and mix well. Close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure), then reduce the fire to medium, then turn off the heat and let it cool naturally.
4. Meanwhile, mill the things listed in “To Grind.” In a Kadai/saucepan, heat 2 tablespoons of oil and sauté clove, cinnamon, bay leaf, fennel seed, and curry leaves for a minute.
5. Add ginger-garlic paste, diced onion, and chopped tomatoes and cook till transparent. Sauté the grounded masala for a few minutes. Remove the mutton from the cooker and set it aside.
6. Add the remaining gravy to the Kadai, followed by the mutton masala powder or red chili powder, mix well, and adjust the salt.
7. Continue to whisk the liquid over high heat until most of the water has evaporated and the liquid has thickened. Fry the mutton chunks until they are fully covered with masala and dry.
8. Remove from the fire and stir in the remaining curry leaves. It goes nicely with curd rice, parotta or any roti variety, biriyanis, and so forth.