Aattirachi Mutton Curry

Ingredients
Mutton - 1 1/2 kg
Grated coconut - 1 1/2 cups
Water - 2 cups
Coconut oil - 6 tbsp
Coriander seeds - 5 tbsp
Red chillies(Kollamulaku) - 8 nos
Garlic pods - 8 nos
Ginger - 10 gm
Cardamom(Elakka) - 2 nos
Cloves(Grambu) - 4 nos
Peppercorns(Kurumulaku) - 1/2 tsp
Cinnamon(Karugapatta) - 2 sticks
Onion(large) - 2 nos
(chopped)
Salt - As reqd
Turmeric powder - 1 tsp
Ghee - 1 tbsp
Coconut chips(Thenga kothu) - 1/4 cup
Curry leaves - 1 sprig

Servings
8

HOW TO PREPARE
1)Extract 1 cup of thick milk from grated coconut using 1 cup of water.
2)Add 3/4 cup of water to the same coconut and extract 3/4 cup of thin coconut milk.
3)Heat 1 tbsp of oil in a pan.
4)Roast together coriander seeds, chillies, garlic, ginger, cloves, cinnamon, cardamom and peppercorns.
5)Grind them into a paste adding 1/2 cup of water.
6)Heat remaining oil in a pan or a cooker.
7)Add onion and fry, till golden brown.
8)Add the ground masala and stir for 2 - 3 mins.
9)Add the cleaned mutton, salt and turmeric powder and stir fry for 5 mins.
10)Add thin coconut milk and stir.
11)Close the cooker and bring it to full pressure.
12)Reduce the flame and cook for 12 mins.
13)Remove the cooker from heat and allow it to cool naturally.
14)After opening the lid, add the thick coconut milk.
15)Cook, till the gravy becomes thick.
16)Heat ghee in a pan or a kadai for a minute.
17)Add coconut pieces and curry leaves and stir fry, till the coconut turns golden brown.
18)Pour it over the curry.

:- Serve hot.