Clean your mutton pieces and marinate in yoghurt, ginger garlic paste, salt and turmeric (Refer to the quantity mentioned under “ to marinate”).
Marinate the mutton over night for tender and soft mutton or atleast for 2 hours in the refrigerator.
Heat a large pressure cooker on medium heat, add oil, and once hot, add cinnamon stick, cloves, star anise, curry leaves, chopped green chillies, cardamom pods, fennel seeds.
Allow the flavours to infuse in the oil for a few seconds and add in the onions, ginger garlic paste and cook until the onions are soft and translucent.
Next add the chopped tomatoes and cook until the tomatoes are soft and mushy.
Add the marinated mutton pieces and salt (Remember you added salt when you marinated).
Next add in red chilli powder, corriander powder, mutton masala and mix it well.
Allow the mutton to roast well in the masala until the raw flavours are gone.
Add water until the mutton is 3/4 covered. Close the pressure cooker with lid and whistle. Pressure cook for 4-5 whistles or until the mutton is cooked till tender.
One the pressure is released, open the lid, skim off any excess fat from the kulambu/curry.
Add potatoes (Optional), coconut milk, fennel seed powder and bring it to a boil.
Switch off the flame.
Finally Add corriander leaves and serve hot with idles/ dosa.
If you don’t have canned coconut milk, you may grind the below items to a smooth paste and add to the curry and skip the fennel seed powder. 3/4 cup Coconut
1 tsp Fennel Seeds
1/2 tsp Poppy Seeds