Preparation Method

• Chop the mutton pieces.
• Pressure cook the mutton along with red chilli, cinnamon, clove, half a teaspoon of coriander powder, bay leaf and salt.
• Reserve the mutton stock.
• Dice one tomato into small cubes.
• Heat a pan with Idhayam sesame oil.
• When it become hot, temper red chillies, add grated coconut, one tomato, one teaspoon of fennel and fry well.
• Saute shallots, coriander powder, cashew nut and one teaspoon of coriander leaves.
• Allow it to cool.
• Add water and grind the fried spices and the shallot mixture to a fine paste.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Temper fennel.
• Toss tomatoes.
• Add the cooked mutton and fry well until it is dry.
• To this add the ground masala and fry for three minutes.
• Pour the mutton stock, turmeric powder, chilli powder and rest of the coriander leaves and stir.
• When the gravy thickens and comes to a masala consistency remove from fire.
• Serve hot with parotta, idli, dosa and ghee rice.