Mutton sukka

Ingredients
and curry leaves.
16. Cook for another 2 minutes and add the mutton pieces.
17. Add pepper powder and increase flame to high.
18. Cook until oil starts to separate and the mixture becomes dry.
19. Transfer to a serving dish.
20. Serve hoMutton – 500 gms, boneless, chopped, Water – 3 cups (750 ml), Onions – 2, small, finely sliced, Green Chilli – 1, slit lengthwise, Tomato – 1, sliced, Urad Dal – 1/2 tsp, Cinnamon – 1 one inch stick, Cloves – 4, Cardamoms – 5 to 6, Star Anise – 1, Curry Leaves – handful, chopped, Red Chilli Powder – 2 tblsp, Coriander Powder – 1/2 tblsp, Cumin Powder – 1/2 tsp, Garam Masala Powder – 1 tsp, Turmeric Powder – 1/2 tsp, Salt as per taste, Oil – 1 1/2 tblsp, Black Pepper Powder as per taste,
For the marinade
Garlic – 5 to 6 cloves, peeled. Small (Sambar) Onions – 100 gms, peeled, Ginger – 2 two inch piece, peeled, Green Chillies – 2 to 3, Saunf – 1 tsp, Water – 1/2 cup
Method
1. Grind together the marinade ingredients until smooth.
2. Add turmeric powder and mix well.
3. Marinate the mutton pieces in this for 1 to 1 1/2 hours.
4. Bring a pan of water to a boil.
5. Add the marinated mutton pieces and boil until half-cooked.
6. Add red chilli powder, coriander powder, cumin powder, garam masala powder and salt.
7. Cook till the mutton pieces are tender and water has almost evaporated.
8. Keep aside.
9. Heat oil in a different pan.
10. Fry the dal until golden.
11. Add cinnamon, cardamom, cloves and star anise.
12. Fry for a minute or two.
13. Add the onions and green chillies.
14. Fry until onions are golden brown.
15. Add the tomatoes t with rice or roti.