step 1: clean mutton, add turmeric and meat tenderizer and keep aside 30 min.
step 1a: boil some eggs.
step 2: take a very small pan (thalikkara karandi/kadai). add water and 2 kashmiri red chills (for colour) and 1 red chilli (for hotness). boil until chillies are cooked and water evaporated. grind chilli into a red paste.
step 3: cut one onion length wise. crush some ginger and garlic, seeragam and sombu
step 4: take pressure cooker. add nalla ennai. add crushed items and onion from previous step. saute until onion is really brown - brown gives the colour for curry
step 5: add 1 tomato, add 2 table spoons of sakthi masala mutton curry powder (or any mutton masala powder you can get) - sprinkle some water and add the red paste to it.
step 6: saute for a while. add murugai kai and mutton to it. 3 whistles
step 7: open pressure cooker and cook futher. let the water evaporate
step 8: when desired consistency is about to be reached, add boiled eggs so that they get the masala coating
step 9: switch off flame. add chopped coriander and crushed pepper
step 10: hit the thanks and/or like button
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