Clean and wash mutton pieces. Drain the water completely.
Pressure cook the raw mutton (Small pieces) with turmeric, salt and water. Pressure cook for up to 7 whistles .
Separate the stock from the mutton and keep it aside.
Heat the clay pot or skillet and add sesame oil, cinnamon stick, cloves, cardamom, fennel seeds, curry leaves.
Then add the onion shallots, curry leaves and saute until onion turns golden brown.
Now add the red chilli powder, coriander powder, cumin powder and freshy ground spice powder.
Then add the cooked mutton and saute the meat and lets get the meat coat well with the spices.
Now add the leftover Stock and allow the meat to cook.
Cover with a lid and cook until it becomes dry over medium heat. It takes 10 to 12 mins.
Cook on a medium heat until the stock evaporates and the masala clings in to the mutton.
Add the lemon juice and pepper powder mix well.
Garnish it with some curry leaves and coriander leaves.Ready to be served.
Over night marination of mutton in refrigerator makes it more juicy and flavorful.I recommend using small red onions for the more flavor and taste. Also if you prefer cooking typical Chettinadu style, use sesame oil or ghee.