Mutton Kuzhumbhu (Tirunelveli Style)

Ingredients

Mutton (Goat) - 1/2 lb or 1/4 kg
Potato - 1(big)
Small Onions OR (Equivalent big onion) - 1 handful (chopped)
Tomato - 1
Salt - To taste + to pressure cook mutton
Turmeric Powder - 1/4 tbsp
Red Chilli Powder (optional) - 1/4 tbsp
Water - To cook mutton + for kuzhumbhu
Coriander leaves - To Garnish
For Roasting & Grinding:
Cinnamon - 1 inch piece
Red Chillies - 4
Ginger - 2 inch piece (finely chopped)
Cumin (Jeera) - 1/2 tbsp
Fennel (Perunjeeragam) - 1/2 tbsp
Whole Pepper - 1/2 tbsp
Coriander Powder - 3/4 tbsp
Coconut gratings - 1/4 cup
Seasoning:
Gingelly Oil (Sesame Oil) - 2 tbsp
Mustard (Kadugu) - 1/4 tbsp
Urad dhal - 1/4 tbsp
Chopped Onion - 2 tbsp
Curry leaves - 10 Nos.

Method

1. Cut the mutton into bite- sized pieces and wash them thoroughly. It is good to include some bone pieces and fat along with the mutton pieces to enhance the taste of the kuzhumbhu.
2. Cook the mutton pieces along with salt, turmeric powder and water(just enough to cover the pieces) in a pressure cooker. The cooking time will be less for young goat and more for aged goat or lamb.(I normally cook mutton for 15 - 20 min in a medium heat, after the first whistle)
3. In a frying pan, dry roast the ingredients under "For Roasting & Grinding"  over medium heat until a nice aroma is got. Grind them along with little water to a fine paste.
4. Now, open the pressure cooker and add the grind masala to the cooked mutton.
5. Grind the onions and add to the cooker.
6. Grind the tomato and add to the cooker.
7. Peel the skin of potato, cut them into big pieces and add them to cooker.
8. Add red chilli powder and salt, if necessary.
9. Add required water. DO NOT close the cooker.
10. Do the seasoning and add to the cooker.
11. Boil and simmer to the required consistency.
12. Garnish with coriander leaves.
13. Serve with white rice / idly / dosa / aapam / poori / chappathi / parotta / paratha or biryani.