Mutton Kulambu / South Indian Style Mutton Gravy - Pressure cooker method

I learnt this spicy and tasty coconut based mutton gravy from my sister Indumathi.  She is an expert in cooking especially non - veg.  

Though we usually have it with steamed rice; this is also a best accompaniment for Parotta, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).
Ingredients:

Mutton (bone - in) - ½ kg (clean and cut into medium sized pieces)
Small onion - 10 (slit it into two pieces)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1½ to 2 tsp
Corriander powder - 4 tsp

To Grind:
Pepper - ½ tsp
Cumin seeds - ¼ tsp
Saunf - ½ tsp
Ginger - 1' piece
Garlic - 5 to 6 cloves
For Coconut paste:

Grind ¼ cup coconut along with water to fine paste; keep aside.

For Seasoning:
Cinnamon -1
Cloves - 3 or 4
Cardmom - 2
Curry leaves - 1 sprig
Oil - 2 tbsp

Directions:

Grind the pepper, cumin seeds, saunf, ginger and garlic with water to a fine paste; keep aside.

Heat oil in a pressure cooker, season it with cinnamon, cloves, cardamom and curry leaves.

Once it crackles, add small onions and saute till the colour changes. After that add tomatoes and the grounded paste.

Sauté well till tomato melts; add mutton pieces and spice powders. In this stage you need to stir well till the masala coats over the mutton pieces.

Add water, salt and grounded coconut paste.

When the water starts boiling, check for salt and spice (if you feel spice is more, add lime juice / tamarind paste to reduce it).  Close the cooker with the lid.

After the 3 to 4 whistle simmer for 10 minutes and switch off the gas.

When you open the lid you can feel the mutton becomes soft and see the oil separated.

This will be a best accompaniment for Steamed rice, Biriyani, Parotta, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).

Note:

Adjust the water quantity and spice level to suit your taste.

The cooking time depends upon the quality of mutton.