First of all, marinate the mutton pieces with some salt, turmeric powder and lemon juice and keep it aside for 10 minutes.

Heat a pan over medium heat and add all the ingredients listed under Chettinad masala category one by one and roast them for 7-8 minutes.

Once roasted, switch off the heat and let it cool. Transfer this into a grinder jar and grind it to a smooth paste. Our Chettinad masala is ready.

Now add the ground paste to the marinated mutton and mix it well. Let it marinate for 25-30 minutes.

Heat a kadai/pan and add a tablespoon of oil to it. Once the oil is heated add the mustard seeds and allow it to crackle.

Now add curry leaves and chopped onion. Once the onion turns light golden, add the tomatoes and cook till they are mushy.

Now add the marinated mutton and 2 cup of water. Let it cook for 30-45 minutes on low medium heat so that it’s cooked properly. Stir in between and check the Mutton pieces for softness. Switch off the flame once the mutton is soft and the gravy reaches your desired consistency.