Attur goat or lamb pepper curry recipe

INGREDIENTS:

1. Goat or lamb meat - 1/2 kilogram
2. Finely chopped Onion - 1
3. Finely chopped Tomato - 1
4. Turmeric powder - 1/2 teaspoon (tsp.)
5. Yogurt or curd - 1 tablespoon (tbsp.)
6. Salt - to taste
7. -- To grind to paste --
   1. Black pepper - 1 1/2 teaspoon (tsp.)
   2. Cumin seed - 1 teaspoon (tsp.)
   3. Fennel seed - 1 teaspoon (tsp.)
   4. Dry chili - 4
   5. Coriander seed - 1 teaspoon (tsp.)
   6. Cinnamon stick - 1 inch
   7. Fresh coconut - 3 tablespoon (tbsp.)
   8. Cashews - 5
   9. Ginger - 1 inch
   10. Garlic - 6
8. -- For tempering --
   1. Oil - 3 teaspoon (tsp.)
   2. Finely chopped Shallot - 3
   3. Ginger garlic paste - 1 teaspoon (tsp.)
   4. Curry leaves - 7
9. Coriander leaves - 20

PREPARATION:

1. Cut and clean the meat.
2. Add turmeric powder, salt to taste, chopped onion, chopped tomato to goat or lamb meat and mix well.
3. Grind Black pepper, Cumin seed, Fennel seed, Dry chili, Coriander seed, Cinnamon stick, Fresh coconut, Cashews, Ginger, Garlic into a fine paste by adding as little water as possible.
4. Add the ground paste to the goat or lamb meat, add yogurt or curd as well mix well and marinate meat for 2 hours.
5. In pressure cooker heat oil, add shallots, curry leaves and cook until it turns golden brown, now add the ginger garlic paste and cook until oil separates.
6. Now add the marinate goat or lamb meat mix well and cook for 5 min. Place the lid on the pressure cooker and cook for 5 to 6 whistle.
7. Once the pressure is released, garnish with coriander leaves and serve.

NOTES:

1. Goes well with rice, dosai, chapati.