MUTTON PERALAN

Ingredients
Indian mutton - 500 g, cubed washed and drained well
Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Garlic paste of  12-15 small cloves
Garam masala powder - 1 tsp
Pepper powder - 1 tsp
Coconut Oil - 3 tbsp
Cashew nuts - 3-4 no.s broken
Raisins - 3-4 no.s
Dry red chilly -  3 nos broken
Onions - 2 medium sliced
Small onions (shallots) - 10 nos crushed 
Tomato - 2 seeded and chopped
Coconut milk - 1 cup (mix 1.5 tbsp of coconut milk powder in 1 cup water)
Water - 1/2 cup
Salt to taste
Coriander leaves (to garnish)

Method
Marinate mutton for 10 min with 1/2 tsp turmeric, 1 tsp red chili powder, garam masala powder, pepper powder, half portion of garlic paste. Add 1/2 glass water and pressure cook this for maximum of 5 whistles. In a heavy bottom pan heat oil in medium flame and add cashew nuts. Once the cashews turn light brown, add in the raisins and saute for few seconds and add broken dry red chili. Now drain and remove all from pan and keep aside.

In the same pan add onions and fry till golden brown. Add crushed onions (shallots) and saute well. Add chopped tomatoes. Add the remaining dry powders, garlic, cooked mutton and fried cashews-raisin-chili, salt and mix well. Add coconut milk and cook in medium to low flame for 30 minutes. Garnish with chopped coriander leaves and serve hot with appam/idiyappam or rice/chapatti.