Mutton Curry

Ingredients
Mutton - 1 kg
Curds - 100 gm
Ginger-garlic paste - 100 gm
Red chilly powder - 2 tsp or as reqd
Turmeric powder - 1 tsp
Corriander seeds - 2 tsp
Poppy seeds(Khashakhasha) - 1 tsp

Whole garam masala:-
Cinnamon(Karugapatta) sticks - 2 nos
Cardamom(Elakka) - 4 nos
Clioves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1 tsp
Coconut - 1/2 of one
Onion - 2 nos
(chopped)
Tomato - 2 nos
(chopped)
Green chillies - 2 nos
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1 bunch
Salt - As reqd
Oil - 5 tsp

Servings
4

HOW TO PREPARE
1)Marinate the mutton with curd, mutton, salt, turmeric and a tsp of ginger-garlic paste for 2 hours.
2)Roast together coconut, part of whole garam masalas, coriander seeds and poppy seeds, till the aroma comes out and let it cool.
3)Take the cooled ingredients and put them in a grinder and make a smooth paste by adding water in required quantity.
4)Heat oil in a cooker.
5)Put the remaining whole garam masalas and onions and saute.
6)Once the onions turn brown in colour, add the ginger-garlic paste and turmeric powder and fry well.
7)Add the chopped coriander leaves and pudhina leaves. Do not chop the pudina.
8)Once the aroma is filing the room, add the red chilly powder.
9)Once the oil starts to leave the sides of the vessel, put in the marinated mutton pieces and mix the masalas together.
10)Put in the tomatoes and add the salt.
11)Mix well.
12)Close the vessel and cook upto 2 - 3 whistles.
13)Open it once the vapour is out.

Serve Hot..