Chettinad Mutton Curry

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Recipe

Ingredients

500 grams	mutton, cut into pieces
2 tablespoons	oil
1 teaspoon	fennel seeds
2 pieces	bay leaves
3 pieces	cloves
1 piece	cinnamon stick
2 pieces	cardamom pods
2 cups	onions, finely chopped
1 tablespoon	ginger-garlic paste
2 cups	tomatoes, chopped
1 teaspoon	turmeric powder
2 tablespoons	red chili powder
1 tablespoon	coriander powder
1 cup	coconut milk
Salt	to taste
1 tablespoon	lime juice
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Heat oil in a heavy-bottomed pan and add fennel seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté until aromatic.
2. 2 Add the chopped onions and sauté until they turn golden brown.
3. 3 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. 4 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
5. 5 Mix in the turmeric powder, red chili powder, and coriander powder. Cook for 2-3 minutes.
6. 6 Add the mutton pieces and stir well to coat with the spice mixture.
7. 7 Pour in the coconut milk and add salt to taste. Mix well.
8. 8 Cover and cook on low heat until the mutton is tender, about 30-40 minutes. Stir occasionally to prevent sticking.
9. 9 Once the mutton is cooked, add lime juice and mix well.
10. 10 Garnish with chopped coriander leaves before serving.