First lets prepare the masala powder for mutton kulambu.
Dry roast all the ingredients given under “mutton kuzhambu masala” until you get a nice aroma.
Once cooled, grind it to a fine powder and keep aside.
Next, in a pan, heat 1 1/2 tablespoons oil. Add in the roughly chopped onion and saute till it gets translucent.
Add in the tomato and fry till it gets half mushy. Now add the chilli powder and fry so that the raw smell goes away.
Switch off the stove and add the coriander powder and give it a good mix. Once cooled, transfer to a mixer jar, add in 1 cup grated coconut and grind to a fine paste using little water.
Now, its time to make the gravy.
Heat 2 tablespoons oil a pressure cooker pan and add in the spices – bay leaf, cardamom, cinnamon.
Once you get a nice aroma, add in the shallots and fry briefly. Add in the curry leaves.
Add ginger garlic paste and fry until the raw smell goes away.
Now, add the mutton pieces, mix well and add salt.
Add the ground masala powder, give it a mix and also add the ground paste.
Now you can add 1 1/2 – 2 cups water depending upon the consistency you require.
Add the garam masala, and check for salt once – add if needed.
Cover the lid and cook for 5-6 whistles.
Once the pressure settles, open the cooker. Delicious mutton gravy is ready.
Enjoy it with rice, or dosa as per your wish!