Preparation Method

• Pressure cook mutton along with turmeric powder and salt.
• Heat a pan and dry roast cumin seed, coriander seed, pepper, cinnamon, clove, cardamom, poppy seed and fennel.
• Allow it to cool and pound it coarsely.
• Chop the onion and tomatoes.
• Heat a pan with Idhayam sesame oil.
• When it becomes hot add ginger garlic paste, curry leaves and fry well.
• Saute onion and tomatoes.
• Add the cooked mutton and stir.
• To this add the pound spices, chilli powder and stir well.
• If required add water.
• Add coriander leaves and close with a lid.
• Adjust to salt.
• When it comes to a gravy consistency remove from fire and serve hot.