Madras Mutton Fry

Ingredients

• 750 grams mutton, cut into 2 inch pieces on the bone
• 1½ tablespoons Madras curry powder 
• 4 tablespoons oil
• Salt to taste
• ¾ teaspoon turmeric powder
• 1 inch ginger, roughly chopped
• 8-10 garlic cloves
• 2 green chillies
• 4-5 dried red chillies
• 1 star anise
• 4-5 green cardamoms
• 10-12 black peppercorns
• ½ inch cinnamon  
• ½ teaspoon mustard seeds
• 20-25 shallots, peeled
• 10-15 curry leaves
• 1½ teaspoons red chilli powder
• 2-3 tablespoons chopped fresh coriander leaves
• Fried curry leaves for garnish

Method

1. Heat oil in a pressure cooker, add mutton and saute for 1-2 minutes. Add salt, ½ tsp turmeric powder, mix well and sauté for 2-3 minutes.
2. Add 1½ cups water and mix well. Cover with the lid and cook on medium heat till the pressure is released 4-5 times. Open the cooker once the pressure settles completely.
3. Put ginger, garlic, green chillies, dried red chillies, star anise, green cardamoms, black peppercorns and cinnamon into a grinder jar. Add ¼ cup water and grind to fine paste.
4. Heat remaining oil in a pan, add mustard seeds and once they begin to splutter, add shallots and sauté for 2 minutes.
5. Add curry leaves, mix and saute for 1 minute. Add the prepared paste and saute, stirring continuously, on medium heat for 4-5 minutes or till oil separates.
6. Add remaining turmeric powder, red chilli powder and Madras curry powder and mix well.
7. Add the cooked mutton to this mixture, mix well and cook for 4-5 minutes on medium heat or till the mixture is thick.
8. Add coriander leaves and mix well.
9. Transfer into a serving bowl, garnish with fried curry leaves and serve hot.