My Granny's Chettinad Mutton Kulambu - Mutton curry

This is my household's favorite, I don't have to run behind my kids to eat if I am making this. We eat it with rice, idly, dosa, parotta, biriyani and sometimes just like that:) If you love mutton, you will love this curry . I got this recipe from my grandmother. When I grew up, this curry will be in most of our sunday menus as this is the most wanted!!

Cooking time : 45 min
Serving size - 4 people

Ingredients:

Goat meat with bones - 750g - Wash it 2 times
Onion shallots - 4
large onion - 1 cup
Tomato - 1 cup
Ginger garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Chilly powder - 1 tbsp
Coriander Powder - 1 tbsp
Water - 1 and 1/2 cup
Tamarind juice - 1 tbsp
Brinjal/eggplant - 4 (optional)

For Seasoning:

Oil - 2 tbsp
1 inch Cinnamon - 2
Bay leaf - 2
Fennel/sombu - 1 tsp
Star Anise - 2
Curry leaves - 1String

For Grinding:

Coconut - 2 Tbsp
Red Chilly - 2
Fennel/Sombu - 1/2 tsp
Cumin/Seragam - 1/2 tsp
Onion - 1 tbsp or small onion -2

Steps:

1. In a pressure cooker, heat 2 tbsp of oil. Add onions and cook until it become translucent. Add salt as needed and 1 tsp of turmeric powder.

2. Add 1 tbsp of ginger garlic paste. Cook for a minute until the raw smell goes away.

3. Add 1 cup of tomatoes and cook until it turns mushy.

4. Add 1 tbsp of chilly and coriander powder, mix everything well.

5. Now it's time to add the goat meat. Mix evenly with the cooked masalas.

6. Add 1 and half cups of water, mix well and close the pressure cooker.

7. Cook until 8-10 whistles (depending on how tender the meat is). Release the weight under running water.

Tip: If the goat meat is pink it's tender, if it is red it will be hard most of the times. So adjust the whistle accordingly. For tender meat 5-6 whistle is enough, for hard meat - increase the whistle to 8-10. I always prefer young tender goat meat.

8. Add the ground coconut paste.

9. Add eggplant (it's optional) and a tbsp of Tamarind juice.

10. Close the pressure cooker and cook for 1 whistle. Remove the weight under running water.

11. In a pan, heat 2 tbsp of oil, add all the seasonings - Bayleaf, Cinnamon,Star Anise, fennel seeds and curry leaves.

12. Add the Tadka to the curry and let it boil for a minute and then keep it in low flame for 5 minutes.

Garnish with Cilantro and enjoy with anything you want:)