- Mutton pieces : 1 Kg
- Cooking oil : 2 tbl spoon
- Onion (chopped ) : 2 large sized
- Coriander powder : 3 tsp spoon
- Chili powder : 1 1/2 tsp ( you may add more if preferred )
- Turmeric powder : 1/2 tsp
- Meat masala powder – 1 tsp ( optional )
- Ginger : 2 inch piece
- Garlic : 10 cloves
- Green chilly split – 2-3
- Curry leaves – a few
- Cinnamon / Karuvapatta :1 inch piece
- Clove / Gramboo : 5 nos
- Fennel seed / perum jeerakam : 1/2tsp
- Cardamom / elakkai – 4
- coconut milk ( thick ): 1 cup
- oil – 3tbspoon ( I used coconut oil – you may use any vegetable oil or ghee)
- Powder all the garam masalas ( 12- 15 ingredients ) in a mixer, then add to it ginger and garlic- grind to a paste, then add ingredients 4,5 & 6 with little water and grind to a fine paste. Keep aside.
- In a nonstick cooker (or in a pan), pour some oil and add the onions. Sauté till onions become brownish, add green chili and curry leaves fry again for a minute. Then add the ground masala paste, fry till it becomes dry and the aroma comes.
- Add the mutton pieces and salt to the pan – mix well. Cover the cooker and cook on low flame for about 40 minutes – it may make 1-2 whistles – (if you are using a pan, pour some water to cook, stir in between and make sure nothing sticks to the bottom. Cook it for at least one hour. Open and see whether the mutton gets cooked well) .
- Keep on the fire – to reduce the water content to almost dry. ( if you cooked in the pan, it will be almost dry by this stage – in the cooker you may get more water – so you need to reduce the water content) Adjust the taste of salt,
- Add thick coconut milk, with one boil, off the fire.
- Serve hot with pulao, rice, roti, puttu or idiyappam.