Mutton Chukka / Spicy Mutton Dry Fry

Recipe sourced: Fejna Em, 12recipebook.com
Ingredients:
1/2 kg mutton

Ingredients for marinate:
1/4 tsp turmeric powder
1 tbsp vinegar
1 tsp ginger garlic paste
1 tsp chili powder
1 tbsp coriander powder
Salt to taste

1 tbsp oil
2 nos. cardamom
2 nos cloves
1 bay leaf
1 small piece of stick
1 large onion/shallots thinly chopped
1 tbsp ginger garlic crushed
2 nos green chili
1 tsp pepper powder
1/2 tsp fennel powder
3/4 tsp garam masala powder
1 tbsp curd
Salt a little
2 sprigs curry leaves

Method:
Marinate mutton with turmeric, vinegar, ginger garlic paste, chili powder, coriander powder and salt for an hour in fridge.
Pressure cooks it with little water until 3/4 cooked.  (No need to add water, but if you wish to add, add only little amount).
Heat oil in another pan, add whole garam masala pieces ie cardamom, cloves, cinnamon, cumin seeds, bay leaf.
Add onion chopped and saute for a minute.
Add ginger garlic crushed and green chili, saute until raw smell goes off.
Add curd and mix well.
Add garam masala powder, pepper powder, fennel powder and salt, mix well.
Add curry leaves and cooked mutton pieces along with its water, if any.
Cooks on high flame until all the water get absorbed and slow cook for another 10 - 15 minutes till the mutton pieces get dried well and gets a dark golden in color, mine is not dark.
Switch off the flame and serve hot with rice or any choice of your roti.