Chettinad mutton bone curry

Most of the people didn't know that mutton bone curry is more favorable than the boneless mutton curry. Next time when you make soup or curries, you can prefer mutton bone than mutton meat. This is absolutely a chettinad  dish. Because most of them didn't know how to make mutton bone curry in chettinad style. This goes great with plain steamed rice, Idly or dosa. 
  Basically I'm from the chettinad family. I observe this receipe from my grandmother and my mom. Some of them add ginger garlic paste in this receipe. But in this receipe, I didn't use ginger garlic paste. Instead of ginger garlic paste, I used fresh grounded masala paste. Try this receipe once in your house, your family will become a fan for this receipe. And Let me know how it turns out for you. 

                    

For similar receipes, click below 
Lamb bone curry
Chettinad mutton gravy
Chettinad chicken curry

Preparation time:10 minutes 
Cooking time: 20 minutes 
Serves:2 to 3 

Ingredients :

1. Mutton bone/lamb bone-1/2 kg
2. Shallots- 15
3. Tomatoes - 2
4. Curry leaves- few
5. Cinnamon - 1
6. Bay leaf - 1
7. Fennel seeds- 1 tsp 
8. Salt- as required 

For grounded paste:

1. Shallots- 5
2. Tomato- 1
3. Fennel seeds - 2 tsp
4. Cumin seeds- 2 tsp 
5. Garlic - 3 
6. Turmeric powder-1 tsp
7. Masala chili powder/kulambu milagai thool- 3 spoon

Method:

Step 1: First make a fine grounded paste of the above mentioned ingredients. Set aside. 

Step 2: Take a pressure cooker, heat 4 tsp of oil, add cinnamon, bay leaf, Fennel seeds, curry leaves, chopped shallots and fry it. 

Step 3: Next add the chopped tomatoes and cook till the tomatoes turns mushy. Add salt. 

Step 4: Now add the grounded masala paste and lamb bone. Saute well. Add 4 cups of water and pressure cook the curry for 20 minutes. After the pressure released, garnish with coriander leaves. Serve hot with plain steamed rice or Idly or dosa. 

Pictorial:

Take shallots, tomato, Fennel seeds, Cumin seeds, garlic in the blender. 

Make a fine paste and add turmeric powder,masala chili powder into the paste. Again ground the blender. 

Make a fine smooth paste like this. 

Take all the ingredients ready. 

Take a pressure cooker, heat 4 tsp of oil, add Fennel seeds, cinnamon, bay leaf, curry leaves and chopped shallots. Fry it. 

Next add tomato and cook till it turns mushy. Add salt. 

Add the grounded paste and Saute well. 

Now add the lamb bone and 4 cups of water . And pressure cook the lamb bone. 

Now lamb bone curry is ready to serve. Garnish with coriander leaves. Serve hot with plain steamed rice, Idly or dosa.