Step-by-Step Instructions

1. 1.Sauté Whole Spices

   Heat 2 tablespoons of oil in a pressure cooker. Add 1 teaspoon of fennel seeds, 1 cardamom pod, 1/2 inch cinnamon stick, and 1 clove. Sauté for a few seconds until fragrant.

2. 2.Sauté Aromatics

   Add 1 sliced onion, 1 green chilli, and 1 spring of curry leaves to the cooker. Sauté until the onions turn soft and translucent, which should take about 2-3 minutes.

3. 3.Add Ginger-Garlic

   Add 1 tablespoon of crushed ginger and garlic to the sautéed mixture. Continue to sauté for 1-2 minutes until the raw smell of ginger and garlic disappears.

4. 4.Incorporate Tomatoes

   Add 2 chopped tomatoes to the cooker. Sauté the tomatoes until they soften and become mushy, which typically takes about 3-4 minutes.

5. 5.Add Powdered Spices

   Add 1 teaspoon of turmeric powder, 1 tablespoon of red chilli powder, 1 tablespoon of coriander powder, 1 tablespoon of garam masala powder, and salt to taste. Mix well and sauté for 2-3 minutes until the raw smell of the spices is gone.

6. 6.Add More Spices

   Add 1 teaspoon of roasted cumin powder and 1 teaspoon of pepper powder to the mixture. Sauté for another minute to combine the flavors.

7. 7.Add Mutton

   Add 500 grams of well-washed mutton pieces to the cooker. Mix thoroughly, ensuring the mutton is coated with all the spices and aromatics. Sauté for 3-4 minutes until the mutton changes color.

8. 8.Pressure Cook

   Pour in water as required, ensuring the mutton is adequately submerged for a soupy consistency. Close the pressure cooker lid and cook on medium flame for 7 whistles until the mutton is tender and soft.

9. 9.Garnish and Serve

   Once the pressure is released, open the cooker and stir the mutton curry. Garnish with fresh chopped coriander leaves (optional). Serve the hot Kongunadu Style Mutton Thanni Kulambu immediately.