Step-by-Step Instructions

1. 1.Prepare the Mutton

   Add mutton pieces to a pressure cooker. Add 1 tsp turmeric powder, 1 tsp rock salt, and 2 cups of water. Close the lid and cook until the mutton is tender, about 5-6 whistles.

2. 2.Fry Aromatics for Masala

   Heat 2 tbsp peanut oil in a clay pot over a wood fire. Add 2-3 star anise, 5-6 cloves, 2 small pieces of cinnamon sticks, and 1 tsp fennel seeds. Fry for 1-2 minutes until fragrant. Then add 10-12 garlic cloves, 1 inch ginger piece, 1 cup shallots, and 2-3 green chilies. Fry until the shallots turn golden brown and soft, about 5-7 minutes.

3. 3.Prepare the Curry Base

   Add 1 large sliced onion and 1 large sliced tomato to the clay pot. Cook until the tomatoes soften and the onions are translucent, about 5-7 minutes. Add 1 sprig of curry leaves and stir well.

4. 4.Grind the Masala

   Transfer the fried aromatics (shallots, garlic, ginger, green chili, and spices) from the clay pot to a blender jar. Add 2 tbsp Kuzhambu Milai powder (curry powder) and 1/4 cup water. Blend into a smooth paste.

5. 5.Cook the Masala

   Add the ground masala paste to the clay pot with the cooked onions and tomatoes. Add rock salt to taste and 1 tbsp Kuzhambu Milai powder. Stir well and cook for 5-7 minutes until the raw smell of the masala disappears and oil starts to separate.

6. 6.Combine Mutton and Masala

   Add the cooked mutton along with its broth from the pressure cooker to the clay pot. Stir to combine everything well. Let it simmer for 10-15 minutes.

7. 7.Prepare and Add Coconut Paste

   In a blender, add 1/2 cup grated coconut and 10-12 cashew nuts. Blend with a little water until it forms a smooth, creamy paste. Add this coconut-cashew paste to the simmering mutton curry. Stir gently to mix and let it cook for another 5-10 minutes until the curry thickens slightly.

8. 8.Final Touches

   Slice 2 small boiled potatoes and add them to the curry. Garnish with 2 tbsp chopped coriander leaves. Serve hot with rice.