1 kg mutton pieces, cleaned and washed
3 large onions, chopped
2 large tomatoes, chopped
2 tbsp ginger and garlic paste
¼ tsp turmeric powder
3 tbsp kuzhambu powder
Salt to taste
Curry leaves, few sprigs
Coriander leaves, handful
½ stick cinnamon
4 cloves
4 green cardamoms
2 bay leaves

For Masala (roast and grind)

4 tbsp grated coconut
2 tsp black pepper corns
1 tbsp fennel seeds
A bit of cinnamon
2 cloves
1 green cardamom

How To Make 

1. Heat some oil in a kadai and throw in cinnamon, cloves, green cardamoms and bay leaves. Sauté the spices until you can smell the aroma.
2. Now, tip in the chopped onions and sauté till it turns brown. Add the ginger-garlic paste and sauté till the raw smell leaves.
3. Add the mutton pieces and sauté for 5 to 6 minutes.
4. Throw in the tomatoes and sauté until they cook through and come to a mashed consistency.
5. Now, add turmeric powder, kuzhambu powder, curry leaves and 2 cups of water to the mutton mixture and give it a good blend.
6. After the mixture comes to boil, pressure cook the mixture for about 15 minutes or until the mutton pieces are cooked through well. Meanwhile, grind the masala ingredients to a fine paste.
7. Once the mutton is cooked, bring back the mixture to heat and tip in the masala paste. Add desired amount of salt.
8. Cook the mutton curry until the desired consistency has been reached. You can always add water if the mixture is too thick.
9. Garnish the curry with coriander leaves.