Mutton Kulambu (South Indian Mutton Curry)

Steps

1. 1
   Place mutton pieces in a bowl and marinate with ginger-garlic paste, chilli powder, coriander powder, turmeric, salt, and oil. Add water and set aside.
2. 2
   Toast fenugreek seeds, cumin seeds, and poppy seeds in a dry pan. Once aromatic, add curry leaves, cinnamon, cardamom, and cloves, and continue toasting for about 5 minutes until fully fragrant.
3. 3
   Transfer the toasted spices to a blender or mortar, add some water, and grind into a coarse spice paste.
4. 4
   Heat 2 tablespoons of oil in a pan and fry onions, ginger, garlic cloves, and pepper until well cooked. Grind this mixture into a smooth paste.
5. 5
   Heat 2 tablespoons of oil in a pan and add fennel seeds, bay leaf, and stone flower, then fry until fragrant.
6. 6
   Add chopped shallots to the pan and fry until golden and crispy.
7. 7
   Add the marinated mutton and its marinade to the pan. Mix well with the spices and fry until the mutton pieces change color slightly.
8. 8
   Add the ground spice paste and onion paste to the pan. Mix thoroughly with the mutton and cook for 1-2 minutes.
9. 9
   Add chilli powder, coriander powder, and turmeric powder. Mix all ingredients together well.
10. 10
    Close the pressure cooker lid and pressure cook for about 30 minutes until the mutton is tender.
11. 11
    Once the pressure cooker has completely cooled, open it. Finish with curry leaves, mint leaves, and coriander leaves as garnish.