Mutton Kara Curry

Mutton – 1/2 Kg
Big Red onion – 1
Fennel seeds 1 tbs
Cumin seeds 1 tbs
Ginger Garlic paste – 1 tsp
Coconut milk – 1/2 cup or fresh coconut [ half ]
Turmeric powder – 1 tsp
Red chilli powder – 2 tbs
Curry leaves
Corriander leaves to garnish
salt 1 tsp
Oil – 1 tsp
water 1 cup

In a mixie, blend in to a fine paste the following ingredients,
Big Red onion – 1
Fennel seeds 1 tbs
Cumin seeds 1 tbs
Ginger Garlic paste – 1 tsp
Coconut milk – 1/2 cup or fresh coconut [ half ]

In a pressure cooker, add 1 tsp oil and fry the curry leaves. Now simmer the flame and add the mixture to it and cook for 5 mins stirring continuously.

Add the turmeric powder, chilli powder and salt and cook for another 5 mins.

Now add the mutton and water. Bring it up to a boil and close the pressure cooker. Cook for 15 mins or how much ever you would usually cook mutton for.

After the mutton is cooked to tender, add corriander leaves and serve it with Rice or chapati or Dosai or idly or plain parota.

Note: if the gravy is watery you can simmer it to your desired consistency.