Chettinad Mutton Kuzhambu/Chettinad Mutton Gravy

My most favourite South Indian cuisine is Chettinad cuisine, am a addict to their spicy dishes..Its was quite a long i want to try out mutton gravy as chettinad version which i usually choose whenever i go for Indian restaurants, i just love chettinad mutton kuzhambu to the core..This weekend i want to reproduce the same at home when we bought a kg of mutton pieces from Indian grocery..After going through many sites through browsing, finally my choice went for Solai Aunty's Space where she shares with us many superb and authentic chettinad dishes..Earlier my mom used to prepare all her masalas without mixie and each masala goes for hand grinding,whenever she prepare her gravies me and my sister will run away coz we have to grind all her masalas which was quite a hard work for both us but her kuzhambus or kurmas have always their authentic taste, but its really very difficult nowadays to grind anything without mixie..Solai aunty says the same that the authentic mutton masala are hand grinded to contribute the taste much..I followed each and every steps from the original recipe and i truly loved making out this fantastic chettinad mutton kuzhambu and its really worth to try out this delicious gravy and its not that much time consuming when compared to certain non vegetarian dishes coz i went for making out fresh masala..Thanks aunty we guys enjoyed having this gravy with hot rice for our lunch and with rotis for our dinner..everyone at home relished this gravy and am still drooling over the picture u know..Am sending this spicy, delicious and lipsmacking chettinad mutton gravy to Nupur's Blog Bites# 2-Copycat and to CWS-Coriander Seeds guest hosted by RV, event by me..

Ingredients:

• 1/2kg Mutton pieces with bones
• 20nos Shallots /big Onion (chopped)
• 2nos Tomatoes(chopped)
• 10nos Garlic pods
• 1tbsp Ginger garlic paste
• 1tbsp Coriander powder
• 1tbsp Lemon juice
• 1/2tsp Turmeric powder
• 2tbsp Coriander leaves (for garnishing)

For Fresh Masala:

• 2tbsp Coriander seeds
• 8nos Dry red chillies
• 1tsp Fennel seeds
• 1no Cinnamon stick
• 2nos Cloves
• 2nos Cardamom seeds

For Coconut Paste:

• 1/4cup Coconut (grated)
• 1tsp Poppy seeds
• 1tsp Fennel seeds

For Seasoning:

• 2nos Cinnamon sticks
• 2nos Cloves
• 2nos Cardamoms
• 1tsp Fennel seeds
• 2nos Bay leaves
• Curry leaves

Method:
Heat a cooker and add enough oil, fry all the ingredients from the list 'for seasoning', meanwhile dry roast all the ingredients for 'masala' and grind as fine paste with enough water..once the whole spices get ftried add the ginger garlic paste and stir for few minutes..now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked..Add the mutton pieces with turmeric powder to the cooked and saute for few minutes until the mutton pieces release some water..add the freshly grounded paste and coriander powder, mix everything well..add enough water and pressure cook the meat for three whistles..put off the stove..Grind the ingredients given for making the coconut paste and keep aside..

Once the pressure get released,open the cooker and add the grinded coconut paste, cook for few minutes, add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes, finally put off the stove and add the lemon juice..Garnish the gravy with coriander leaves..

Enjoy hot with rice or rotis..