I got this recipe from the net. I followed it to the ‘T’ and the outcome was relished by all. It’s quite an elaborate process but the result is worth it.
Ingredients-1
Mutton – bite size pieces 1/2 kg
¼ tsp – Turmeric (for marinating)
¼ tsp – Salt (for marinating)
½ tsp – Ginger garlic paste(for marinating)
¼ tsp – Red chilli powder
Ingredients-2
3 nos – Onion medium (chopped finely)
3 nos – Tomatoes (chopped)
1 inch - Ginger (crushed)
4 cloves - Garlic (crushed)
2 nos - Cloves
1 no - Cardamom
1 no - Cinnamon (1 inch small)
1 tsp - Cumin seeds
½ tsp - Black peppercorns
½ tsp - Red chili powder
3 tsp - Coriander powder
¼ tsp - Turmeric powder
20 nos - Fresh curry leaves
10 nos - Cashew nuts
3 tbsp - Oil
1 tsp - Ghee
1 cup - Water
Salt (or to taste)
Instructions
Marinate meat with turmeric, red chili powder, salt and ginger garlic paste for at least 30 minutes.. the more the better. (Table-1)
Finely chop the onions, definitely freshly crushed garlic and ginger for the masala part. Grind cloves, cinnamon, cardamom, cumin seeds and black peppercorns to a fine powder and keep aside.
Toast the cashews in a tsp of ghee until golden and also splutter the curry leaves along with it in the end and keep both of them aside.
In a pressure cooker, combine chopped tomatoes, marinated meat, ground masala powder (cinnamon, cloves, cardamom, cumin and black peppercorns) and water. Pressure cook up to 3 whistles for tender baby goat meat and switch off. Let it rest for the steam to settle.
Meanwhile in a kadai, heat oil and fry the finely chopped onions and crushed ginger garlic to golden brown. Add turmeric, red chilli and coriander powder. Fry for another 10 minutes to brown them. Now open the pressure cooker and simmer the meat gravy until it becomes semi thick or until it loses all the liquid. Dump this into the onion mixture and let it shallow fry over medium flame until the gravy rolls up and stick to the meat. At this stage you can decide how dry you need, keep it longer for much crunchy and dark masala, (usually I put it under sim for 20 minutes with occasional tossing and sauteing Add the toasted cashews and curry leaves to finish.
Mutton Sukka with hot rasam rice was our meal today 
