Chettinad Mutton

Ingredients

1 kg Mutton
1.5 " cinnamon stick
3 whole cardamom
4 cloves
8 red chilli
1 1/2 tsp fennel seeds
2 tsp coriander seeds
1/2 cup of coconut
1 tsp kash kash or poppy seed
1 large finely chopped
1/2 turmeric pd
Few springs of curry leaves
2 tsp ginger garlic paste
1 tsp red chilli pd
1 tsp lemon juice
 2 cup of water
2 bay leaves
1 tsp dagad phool
2 tomatoes
2 tsp tamarind pulp

Method

Take a non stick pan with 3 tsp of oil put chopped onion turmeric,red chilli salt,tomatoes,and grind ed powder and put little water and put mutton,cover and cook for 20 min,this is the main cooking.Garnish with coriander and mint leaves
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Chettinad food is one of the spiciest, oiliest and most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (a lichen known as the "black stone flower", also known as dagad phool). In addition, tamarind, whole red chillies and saunf (fennel seed) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.
To prepare
the authentic Pepper Mutton Chettinad, heat a heavy bottomed large.
Add oil and once its hot add mustard and cumin seeds.
Once they crackle add the whole garam masala (cardamom, clove, cinnamon and bay leaves) and fry.
Add the finely chopped onions, turmeric, ginger garlic paste, curry leaves and chopped green chillies and saute for a while till the onions turns golden brown.
Add tomatoes and cooked till soft.
Add coriander powder, cumin powder, chilli pd, salt and mix well. Add the mutton to the pan and mix well. Cover and cook over a low-medium heat for about 20 minutes or until the mutton is cooked. When the mutton is almost done, add the freshly ground black pepper and mix well. Garnish with freshly chopped coriander leaves. The Pepper mutton Chettinad will surely be a delight for all those who love to eat hot and spicy non vegetarian dish. serve hot with rice or roti.