Mutton Sukka

1 kg Boneless Mutton
1 medium sized onion sliced
1 tbsp tomato puree (optional)
3 tbsp ghee
salt to taste

For the masala
8 long dry red chillies (or to taste)
2 tbsp coriander seeds
1/2 tbsp cumin 
7-8 peppercorns (or to taste)
1 tbsp raw rice (white rice)
1/2 tsp turmeric powder
1 cup grated coconut
1 marble size ball of tamarind or 1 level tsp tamarind paste

Cut the Mutton into small pieces, wash & allow to drain for 15mins. 
Boil the Mutton with 2 cups of water & salt to taste till it is cooked halfway. Keep aside
On a skillet/tawa dry roast the rice till it puffs up slightly & turns reddish, 
remove & roast the red chillies, coriander seeds, cumin, 
peppercorns & rice - separately one by one 
Grind these ingredients to a fine powder 
And then add the coconut and pulse the mixer a couple of times 
The coconut should remain coarse and not ground into a paste.
Heat the ghee in a heavy bottomed pan and toss in the sliced onions, 
Fry until pale and then add the ground coconut & masala mixture. 
Fry on a slow flame for about 2-3 minutes till you get a nice aroma from the coconut that is frying. 
Add the tamarind paste or juice
Add the pre-cooked Mutton and half its stock. 
Mix well, cover & simmer for 2 minutes. 
Check salt to taste & add more if required. 
Continue to cook until the Mutton is done. 
You may need to add all or part of the Mutton stock.
Serve hot with neer dosa or rice & dal.

Courtesy: Shireen Sequeira