All dishes of mutton (either lamb or goat meat) are consumed as favorites in Tamil Nadu and mutton curry is a good accompaniment for both rice based meals as well as Tiffin items like chapatti, Idli etc.  This dish is prepared using locally grown vegetables like drumstick, Tomato etc and spices like cardamom, cinnamon are avoided.  The preparation is quite common in the southern part of Tamil Nadu.
Cooking Time: 45 minutes
Servings:  4
1.      Mutton  :  500 grams
2.      Shallots : 50 grams (approximate)
3.      Onion :  1   ( approximately 75 grams)
4.      Tomato : 1 (approximately 75 grams )
5.      Ginger : 2 inch piece
6.      Curry and Coriander leaves:  2  Sprigs each
7.      Coconut Paste :   0.75 Cup ( 150 ml )
8.      Drumstick : 1
9.      Potato : 1 ( 50 grams approximate)
10.   Aniseed : 0.5 Teaspoon
11.   Turmeric Powder :  0.5 Teaspoon
12.   Chili Powder : 1.5 Teaspoon
13.   Coriander Powder :  1 Teaspoon
14.   Oil : 1 Tablespoon
15.   Salt : 1.25 Teaspoon
16.   Water : 200 ml
Cut and clean the mutton pieces with water. Chop the onions, tomato finely. Remove the skin of ginger and mash it well. Remove the skin of potato and cube it. Cut the drumstick to pieces. Make fine paste of the coconut gratings in a blender and keep the paste aside. Heat a cooker with oil and add the aniseed along with the chopped onions and sauté. Then add the tomato, mashed ginger and curry leaves.  Fry for a couple of minutes and then put the  mutton pieces along with the cut potato, drumstick pieces and salt. Add the turmeric, chili and coriander powder with 100 ml water and pressure cook the meat well for 10 to 15 minutes or so till the meat is soft .  Then the remaining water along with the coconut paste and coriander leaves can be added to the curry and let it simmer for 5 minutes till you get the required consistency.
1. Instead of drumstick, you can cook brinjal (egg plant) with the curry.
2. Add .5 Teaspoon extra chili powder to get the mutton curry more spicy. (Optional)