Mutton Curry

Ingredients:

    Mutton - 1 kg,cut into medium pieces
    Turmeric powder - 1/2 tsp
    Ginger - 1 inch piece thinly sliced
    Garlic 6 cloves thinly sliced
    Green chilies- 2-3 slit length wise
   Black pepper -1 tsp
   
    Curry leaves - 1 or 2 sprigs
    Green chilies - 1 or 2 slit length wise( or according to taste)
    Ginger - 2" piece julienned
    Garlic- 6 large cloves ,sliced
    Onion - 2 cup,thinly sliced
    Shallots - 1/2 cup thinly sliced
    Kashmiri chili powder - 1/2 tsp (optional)
    Tomato,chopped - 1/2 cup
    Coconut oil - 3 tsp
    Salt - to taste
    Oil - as required

Special Spice Mix

1.  Dry red chilies- 8-10( used kashmiri chilly)
2. Coriander seeds -3 tsp
3. Cinnamon - 1" piece
4. Cumin seeds - 1 tsp
5. Fennel seeds - 1 tsp
6. Cloves-4
7. Black peppercons-1tsp

 Preparation:

1. Heat a heavy bottomed pan and dry roast all the ingredients listed under " special spice mix",for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder using a blender or coffee grinder
2. In a pressure cooker or instant pot,add mutton,turmeric powder,ginger,garlic,green chili,salt to taste and sufficient amount of water( about 1/4 to 1/2 cup).Cook until mutton is done.Takes 11 minutes in instant pot.Set aside.
3. In the same thick bottom pan from step 1,heat oil add curry leaves,green chilies,ginger and garlic.Saute for few seconds.
4.  Add onion , Cook until onion turns soft ,stirring frequently.Takes about 10-15 minutes.
5. Add chopped tomato and mix well.Cook until tomato turns mushy.
6. Add kashmiri chili powder, and the special spice mix and saute for about 3-5 minutes until raw aroma of the spices disappear.
7. Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.
8. Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.

Serve hot with Rice,Appam,Pathri,bun,bread or Chapati