Chettinad Mutton Curry

Ingredients:
1. Mutton - 500 gms
2. Onion -1 (chopped)
3. Tomato - 2 (1-chopped, 1 for puree)
4. Cinnamon stick - 1 inch piece
5. Cardamon pods - 2
6. Cloves - 2
7. Star Anise - 1
8. Bay leaf - 1
9. Ginger garlic paste - 1 tbsp
10. Fennel seeds - 1 tsp
11. Cumin seeds - 1 tsp
12.  Ground black pepper - 1 tsp
13. Coriander powder - 1.5 tbsp
14. Red chilli powder - 1 tbsp
15. Turmeric powder - 1/2 tsp
16. Curry leaves - 1 sprig
17. Coriander leaves for garnishing
18. Salt to taste
19. Oil - 3 tbsp

Preparation:
1. Wash and clean the mutton. Cut into small pieces
2. Heat 1 tbsp oil in a pan. Saute the chopped onions till they turn translucent. Add the 1 chopped tomatoes and saute till it becomes mushy. Set to cool. When cooled, grind in a blender to a smooth paste and keep aside
3. Take 1 tomato and blend in a blender to make puree. Keep aside
4. Heat the remaining 2 tbsp oil in a pressure cooker. Add cloves, cinnamon stick, cardamon pods, star anise, fennel seeds, cumin seeds, bay leaf and fry for 1 minute
5. Now add the ginger and garlic paste and saute for few minutes
6. Pour tomato-onion paste along with little salt and fry for 1 minute
7. Then add tomato puree, red chilli powder, coriander powder and turmeric powder.
8. Mix everything and let it cook on low medium heat for 5 minutes
9. Add mutton pieces and 2 cups of water
10. Put curry leaves and black pepper
11. Close lid and pressure cook for 4-5 whistles or until mutton is cooked
12. Remove from heat and open when the pressure is gone. Cook on medium heat till you a thick gravy
13. Garnish with coriander leaves
Serve hot with chapathi, roti, appam, puttu or rice