Chettinad mutton gravy

Hi everyone
Actually I'm here to write an article about chettinad dishes.
First thing I want to write about chettinad mutton gravy. This receipe is very unique one. So everyone should try this once.
Chettinad mutton gravy.

              

                   

Preparation time: 10 minutes 
Cooking time: 20 minutes 
Serves: 3 to 4

Ingredients:(for half kg)
For making paste:
1.red chilli-15
2.tomato-1
3.fennel seeds-1 tsp
4.kasakasa-1 tsp
5.garlic-4 stripes

Make a fine paste from the above ingredients 

For seasoning :
1 cinnamon - 1 piece 
2.fennel seeds- 1 tsp
3.curry leaves- few
4.Shallots/small onions- 15


Step. 1  place a pressure cooker on stove top. Pour 2 tsp oil and 1 cinnamon and add cleaned mutton and add grounded paste and add salt as required. Pour some water and Mix all this ingredients well and put a whistle for sometime.

Step 2   after the pressure release open the cooker.

Step 3   put kadai on stove and pour 3 tsp oil and add 1 tsp fennel seeds. After the fennel seeds cracked, put some chopped small onions(15 nos) and curry leaves.

Step 4   after the small onions become lite brown, add the cooked mutton into it.

Step 5  cook the mutton in slow flame. After the mutton become thick gravy. Switch off the stove and garnish with coriander leaves.

Pictorial :

Take all ingredients for making fine paste

Make a fine paste like this

Take a pressure cooker, heat 2 tsp of oil, add cinnamon, mutton and saute well. 

Now add the fine paste and salt.  Add 2 cups of water and close the lid. Pressure cook for 20 minutes. 

Take a separate pan, heat 3 tsp of oil, add Fennel seeds, curry leaves and shallots. Fry till the shallots turns light brown in color. 

Now add the cooked mutton and cook in low flame for 10 minutes. 

Now the chettinad mutton gravy is ready to serve hot. If you wish, garnish with coriander leaves.