Chettinad mutton curry

Method

1. 1 Grated coconut, dried chilies, peppercorns, cumin seeds, and poppy seeds are roasted separately and then ground into a masala called Chettinad.
2. 2 Sauté the shallots and curry leaves for 8 minutes, then add the tomatoes and cook for 5 minutes.
3. 3 Place the lamb in the pan and stir for 8 minutes, then add the masala sauce and 400 ml of water.
4. 4 Simmer for 1 hour and 10 minutes until the meat is tender and falls apart; poppy seeds act as a thickener, so no additional flour is needed.
5. 5 Cook for the last 8 minutes until the sauce thickens, and serve when there's enough sauce to pour over rice, not dry like the chicken stir-fry version.

With an appliance

• Pressure cooker 55 min

  Replace step 4: simmer in a pressure cooker for 28 minutes at high pressure with 300 ml of water, then release the pressure naturally and simmer for 8 minutes with the lid open.