Mutton varuval (in pressure cooker)

Here is our family recipe for mutton curry or varuval. It is easier than my version of preparing this curry in a thick wok (kadai).
I call this my family recipe (or Tirunelveli version), as my amma and mother inlaw both do the same way.  My MIL's mutton gravy is one of the best. We will definitely need a pressure cooker to prepare this gravy.
After buying my small pressure cooker, I too started following this method.
Here is a very easy way to make a delicious mutton varuval using pressure cooker.

Try and enjoy this Tirunelveli mutton curry  

Ingredients:
Goat meat (with bone)- 1 lb
Turmeric powder - 1/4 tsp
ginger - 2 inch
garlic - 1 whole
curry masala powder - 2 tsp
red chilly powder - 2 tsp
coriander powder - 6 tsp
tomato -2
brinji leaves -2
Red onion- 2
curry leaves- 1 sprig
cilantro - 1 handful
mint leaves - 1 handful
sesame oil - 2 tbsp
fennel - 1 tsp
salt - to taste

Method:
Rinse the meat and cut it into small pieces.
Pressure cook it with turmeric and handful of water. Cook for 8 whistles in medium heat (after 1 whistle reduce to medium).
Open the pressure cooker after it becomes cool. It should be cooked perfectly by now.
In a kadai , heat 2 tbsp sesame oil. Add 1 tsp fennel seeds and after it turns red add brinji leaves,curry leaves, chopped onion. Let the onion get cooked and becomes mild pink.
Then put cilantro and mint leaves one by one .
Add the ginger garlic paste and saute for a while.
Then add finely chopped tomato and saute till it gets cooked.
Add chilli powder,coriander powder, garam masala powder and saute again.
Add this to the cooked mutton in pressure cooker.
Put enough salt and pressure cook till 1 whistle. Reduce to low heat and cook for 5 minutes.
Open the cooker. If there is some excess water, then cook it without lid in open fire and take out the mutton gravy. It should be a thick curry.
Garnish with chopped cilantro.
Mutton varuval is ready!

Serving suggestion:
Serve as side dish with plain rice , coconut milk rice, ghee rice.
Tastes very good with idli, dosai or parotta.

Mutton Kulambu

Ingredients:
Goat meat (with bones)- 1 lb
Turmeric powder - 1/4 tsp
water - 2 cups

Masala 1:
ginger- 2 inch
garlic-5 pearls
cloves-4
cardamom- 2
cinnamon- 1 inch
fennel seeds - 1 tsp
cumin seeds - 1 tsp
pepper - 1 tsp

Grind ginger,garlic,cinnamon, cloves, cardamom,fennel seeds, cumin seeds and black pepper to a fine paste.

Masala 2:
tomato -2 (100 gms)
shredded coconut - 1 tbsp
cashews - 5
poppy seeds- 1 tbsp
coriander seeds - 1 tbsp

In a pan dry roast poppy seeds ,coriander seeds, cashews and keep aside.
Add 1 tsp oil and fry chopped tomatoes.Then grind poppy seeds, shredded coconut, cashews, tomato to a fine paste

other items:
brinji leaves -2
Red onion- 2
curry leaves- 1 brig
cilantro- 1 handful
mint leaves - 1 handful
cooking oil- 3 tsp
chilli powder - 1 tbsp
green chilli- 3
coconut milk - 1 tbsp
potato - 3 (1/2 lb)

Method:
choose goat meat from breast with ribs to make soupy kulambu.
Wash the meat and cut it in to big pieces.Add water , turmeric, 1 spoon of Masala 1 and 1 chopped onion to the meat.
Pressure cook them for 1 whistle and then reduce the flame to minimum. Let it remain in less flame for 10 minutes.Open the pressure cooker after it becomes cool.
In a kadai , heat 2 tsp cooking oil.Add 1/2 tsp fennel seeds and after it turns red add brinji leaves,curry leaves, chopped onion, green chillies, cilantro and mint leaves one by one .
Add the remaining ginger garlic paste and saute for a while.
Peel and cut the potatoes in to big chunks.Saute the potato , add the Masala 2 and stir it for 5 minutes.
Add chilli powder,turmeric powder and saute again. Add a cup of water.close the lid and cook till the potatoes get soften.
Add the cooked mutton, salt and coconut milk.
Check for salt and take off heat as soon as the curry starts boiling.
Serve hot with rice or Biryani or fried rice or chapathi or any bread.
Chicken 65 and onion raitha can be a best side dish.