1 kilo - Mutton with bones
1/2 cup - Small onion/ shallots, chopped
1'' piece - Ginger, finelt chopped
6 big flakes - Garlic, finely chopped
1 small - Tomato, chopped
1 tsp - Turmeric powder
1/4 tsp - Red chili powder
1/2 tsp - Jeera
1 tsp - Black pepper powder
3 to 4 tsp - Coriander powder
3 tsp - Eastern, Mutton masala powder
1/4 cup - Thenga kothu, Coconut cut to small pieces
4 sprigs - Curry leaves
1 ) Marinate mutton with turmeric powder and salt to taste for 15 minutes.
2 ) Heat coconut oil in pressure cooker, add onion, ginger, garlic and fry till lightly browned. Simmer then add jeera, tomato and fry for minute or two then add all the powders - red chili powder, pepper powder, coriander powder, mutton masala powder and fry in the oil till the raw smell of the masala goes.
3 ) Add mutton pieces and fry for minute or two. Then add 1/2 cup of water, close the cooker and pressure cook for 10 to 15 minutes. Open the cooker, once cool. Place the cooker back on stove and then add the coconut pieces, curry leaves. Simmer and cook till all the gravy is used up. Now it is individual choice here, if you like a little gravy then stop cooking when the gravy thickens up. Adjust salt to taste. If you like it dry then cook till all the gravy is dried out and then add more coconut oil and fry the meat to the desired stage.