Chettinad Mutton Kothukari

1: For the masala, dry roast the coriander seeds, cumin seeds and black peppercorn on medium-low heat until they turn aromatic.

2: Add the green cardamom and dry red chillies. Continue to roast them until the chilli turns crisp.

3: Allow it to cool, then grind into a fine powder.

4: Heat oil in a pan and add the whole spices, onion, curry leaves and green chillies. Saute until the onion just starts to turn golden brown.

5: Add the ginger garlic paste and saute for 1-2 minutes or until the raw smell disappears.

6: Add the tomato, turmeric powder and salt. Saute for 2 minutes.

7: Add the mutton mince and saute for 2 minutes, breaking down any lumps.

8: Add the water, cover and cook for 20 minutes on low heat, until the meat is cooked and the oil floats on top.

9: Add milk and ghee, cover and cook for 4 minutes.

10: Open the lid and cook further on high flame if you want it at a thicker consistency. Add coriander leaves, mix and serve garnished with finely chopped onion.