Ingredients

1. Oil – 1/3 cup
2. Curry leaves – 15
3. Onion (big, sliced or chopped) – 1
4. Tomato (big, sliced or chopped) – 1
5. Water – 1 1/2 to 2 cups
6. Salt - as per taste

Paste (first marinade)

7. Shallots (sambar onions) – 100 gms
8. Aniseeds (saunf) – 1/2 tsp
9. Black pepper corns – 1/2 tsp
10. Cloves – 5
11. Cinnamon stick (1 inch size) – 1

Second marinade

12. Lamb/mutton – 600 gms
13. Ginger and garlic paste – 2 tbsp
14. Chilli powder – 2 tsp
15. Cumin powder – 1/2 tsp
16. Coriander – 2 to 3 tsp

Garnishing

17. Coriander leaves – few (chopped)

Method

1. Chop the onions and tomatoes, keep it aside.
2. Add all the first marinade ingredients in a mixer and grind to a paste.
3. Take bowl, add all the ingredients for the marinate 1 and 2, mix all with salt and refrigerate for 3hrs to overnight.
4. Preheat the pressure cooker or any vessel with oil, when hot adds onion and curry leaves, sauté till soft and transparent.
5. Add tomatoes and cook till soft and smashed well.
6. Add the marinated meat and water, as required for the meat to cook and for the gravy.
7. Close the lid of the pressure cooker and cook till the meat is cooked, 3 to 4whistles or as per your cooker instructions and switch off.
8. After sometime (the pressure is released), open the lid, can see that meat is cooked and curry has left oil, but still the curry has to be thickened. (If in a vessel, cook till it thickens).
9. Mix well with salt and cook for few minutes till the curry thicken as per your consistency.
10. Add coriander leaves and simmer for about 10 to 12 mins. Switch off.
11. Serve with idli, dosa, chapathi, parotta.

Notes

1. If the curry is very thick and dry can add water as per the requirement.