Kerala-Style Mutton Perattu

Ingredients

• Mutton - 1/2 kg
• Turmeric powder - 1/2 tsp
• Red chili powder - 3 tsp
• Clove - 4 whole
• Cinnamon stick - 1/2 piece
• Star anise - 1 whole
• Cardamom pod - 7 whole
• Fennel seeds - 1 1/2 tsp
• Black peppercorns - 1 tsp
• Shallots - 1 cup
• Ginger paste - 1 tsp
• Garlic paste - 2 tsp
• Poppy seeds - 1 tsp
• Tomato - 1 whole
• Curry leaves - 3 whole
• Vinegar - 1 tsp
• Salt, to taste
• Oil

Instructions

1. 1Heat a pan on medium flame and dry roast the turmeric powder, red chili powder, cloves, cinnamon stick, star anise, cardamom pods, fennel seeds and black peppercorns until the raw aroma lifts; watch carefully so they do not burn, then remove and keep aside.
2. 2Heat oil in a pan over medium heat, add the shallots and sauté until they are light brown and fragrant, stirring occasionally; reserve two of the sautéed shallots for the masala paste.
3. 3Soak the poppy seeds in a little water for some time and drain, then place the reserved two sautéed shallots, the dry-roasted spice mix, ginger paste, garlic paste and the soaked, drained poppy seeds into a grinder and blend to a smooth paste.
4. 4Return the remaining sautéed shallots to the pan, add the chopped tomato and curry leaves and sauté until the tomato softens and the mixture smells sweet, then stir in the prepared masala paste and cook for a minute so the flavors marry.
5. 5Transfer the masala mixture to a pressure cooker, add the mutton pieces, the required amount of water and salt, and mix everything together so the meat is well coated.
6. 6Add the vinegar, cover the cooker and cook for 3–4 whistles until the mutton is cooked through.
7. 7Heat another pan over medium heat, transfer the cooked mutton into it, add the remaining curry leaves and roast, stirring occasionally, until all the liquid is absorbed and the meat is dry and slightly browned.
8. 8Serve the mutton perattu hot.
9. 9Optional: Serve with steamed rice or roti.