Mutton Pattichu Varuthathu

Mutton / Lamb  is marinated in the ground masala paste and then cooked and prepared into a masala type gravy. This is a famous Kerala Syrian Christian style recipe. You can use either chicken, mutton or beef for this recipe.
Water should be adjusted according to the meat used. This is a curry with thick masala coated dish, so only just enough water for cooking the meat is needed.

Ingredients needed for the Mutton Pattichu Varuthathu
500 gms Mutton
1 tbsp. Vinegar
1/2 tsp. Ginger, chopped fine
Salt to taste
2 cups hot water
1 cup potatoes, cut into pieces
1 tsp garlic cloves

Ingredients to grind to a smooth paste
2 tsp. Chilli powder
2 tsp. Coriander powder
1/4 tsp. Turmeric powder
1/2 tsp. Pepper powder
6 garlic cloves, sliced
1/2 tsp aniseed / saunf
2 cloves
1" piece cinnamon

Ingredients for the seasoning Mutton Pattichu Varuthathu
2 dsp coconut oil or any cooking oil
¼ tsp mustard seeds
2 dsp button onions, sliced

How to prepare the Mutton Pattichu Varuthathu?
Wash and clean the meat well and cut them into big pieces.
Grind chilli powder, coriander powder, turmeric powder, pepper powder, garlic, aniseeds, cloves and cinnamon to a smooth paste.
Apply the paste on the meat pieces along with vinegar, chopped ginger and salt and set aside for an hour.
After an hour, cook the meat in 2 cups hot water. Pressure cook the meat for about 15 minutes on low flame. Let the pressure cooker cool.
Open the pressure cooker and add potatoes and garlic to the meat till the potatoes are tender.
Remove from fire when the gravy thickens.
In another pan, heat coconut oil and splutter mustard seeds.
Add the small onions and fry till they are golden brown.
Add the meat mixture to the pan and mix well
Fry till dry, stirring carefully so that the potatoes taking care not to let the potato pieces crumble.
When the oil starts leaving the sides of the pan, remove.
Serve hot with plain rice / roti / phulka etc