Mutton Kuzhambhu / Mutton Gravy

 Ingrediants

• To grind (If you want fresh masala)
• Coriander seeds-2 table spoons
• Red chillies-8
• Fennel seeds-1 teaspoon
• Cumin seed-1 teaspoon
• Cinnamon-1 small piece
• Cardamom-2
• Clove-2
• Dry roast all these items and dry grind them

Coconut paste 

• Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste

Seasoning

• Cinamon-1/2 inch piece-2
• Cardamom-2
• Clove-2
• Bay leaf-a small piece
• Maruthani mokku-a small piece
• curry leaf-little
• Fennel seeds-1 teaspoon

Method

1. Wash and cut the mutton into small pieces.
2. Cut the onion, garlic and tomatoes also into small pieces.
3. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’.
4. Add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely.
5. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. 
6. Add the kuzhambu milagai Thool and coriander powder. Mix that also well.
7. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium.
8. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste.
9. Cook for another 5 minutes without closing the cooker.
10. Add the lemon juice as final touch. The gravy can be garnished with coriander leaves.
11. Mutton Kuzhambhu ready to serve.

Note: If Gravy becomes watery, add coconut paste.