Chettinad Mutton Curry

Ingredients:

Mutton - 1lbs
Oil - 1 tsp
Cinnamon - 1 piece
Cloves - 2 piece
Cardamom - 2 piece
Star Anise - 1
Big Onion - 1
Ginger Garlic Paste - 2 tsp
Turmeric - 1 tsp
Tomato - 2
Coconut Milk - 1 cup
Salt to taste
Water - 1 cup
Coriander Leaves - 3 tbsp

TO DRY FRY AND GRIND :
Cinnamon - 1 piece
Cloves - 2 nos
Cardamom - 2 nos
Cumin - 1/2 tsp
Fennel Seed - 1 tsp
Red Chilli - 8 nos
Coriander Seed - 3 tsp
Coconut - 3 tbsp

Method:

1. Cut the Mutton into small pieces and marinate with Turmeric and Salt.
2. Add oil in a pan and fry all the ingredients of grinding, add coconut  at the end and fry till they turn golden brown. Grind them into fine paste. 
3. Chop onion, tomato and coriander leaves. Grind ginger garlic into fine paste. Extract the coconut milk from coconut.
4. In a pressure cooker heat Oil. Now, add cinnamon, cloves, cardamom, star anise and onion in the order. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell is gone. 
5. Add chopped tomatoes and fry till they are cooked. Add the ground paste and fry till oil seperates. 
6. Add the marinated mutton and water. Check for salt and close the lid. Allow the mutton to cook for 5 whistles.
7. Add the coconut milk and allow it to boil for 10-15 min in medium flame. Add the coriander leaves at the end.
8. Finally, serve hot with rice.