Heat a tsp of coconut oil. Add 1/2 tsp jeera, 4-5 laung, 1 tsp black pepper, 1 heaped tsp coriander seeds, 1 tsp saunf, 2 small pieces of dal chini, 4-5 whole dry red chillies.
Roast on slow heat till golden but take care not to burn spices.
Also roast 3-4 pieces of fresh coconut and 7-8 sliced baby onions
Grind the above into a smooth paste.
Mix about 750 gms mutton with this paste along with salt, haldi and red chilli powder to taste.
Rub the inside of a clay chetti with some coconut oil. Place the mutton inside. Top with 5-6 sliced baby onions, 1 large chopped tomato, a few slices of roasted coconut, 2-3 slit green chillies, a few leaves of karipatta and a tsp mustard seeds spluttered in some coconut oil.
Sprinkle with 1/4 cup water.Cover and place in a cold oven. Switch oven to 350 F and cook for about 2 1/2 hours till tender and falling off the bone.
Switch off oven and take the chetti out. Now add a tbsp of vinegar and place back into the still warm oven, this time without a lid and let it rest inside the oven for another 20-25 minutes to let the flavors concentrate and the top brown. Heat a tsp of coconut oil. Roast 1/2 tsp mustard seeds, a few leaves of Kari patta, slit green chillis, 2-3 sliced baby onions, a few pieces of sliced coconut and drizzle on top as garnish…Serve warm!
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