Mutton Salna

🔥 Prep

• Wash 250 g mutton pieces thoroughly and drain.
• Finely chop 1 onion; roughly chop the remaining 1 onion and 1 tomato.
• Grind 3 tbsp grated coconut, 1 tsp fennel seeds, 1 pc cinnamon, the roughly chopped onion, and the roughly chopped tomato into a smooth paste using 2–3 tbsp water.
• Measure out 1.5 tsp chilli powder, 1.5 tsp salt, 3 tbsp oil, and 400 ml water.

🔥 Cook

• 1. Heat 2 tbsp oil in a pressure cooker over medium heat.
• 2. Add the 250 g mutton pieces and 1 tsp salt; sauté for 3 minutes until the pieces change color.
• 3. Pour in 200 ml water (from the measured 400 ml), secure the lid, and pressure cook for 4 whistles or 20 minutes on medium heat until the mutton is tender.
• 4. While the mutton cooks, heat the remaining 1 tbsp oil in a wide kadai or deep pan over medium heat.
• 5. Add the finely chopped onion and sauté for 5–7 minutes until golden brown.
• 6. Add the ground coconut-spice paste and sauté for 5 minutes on medium heat until the raw aroma disappears and oil begins to separate at the edges.
• 7. Stir in 1.5 tsp chilli powder and cook for 30 seconds until fragrant.
• 8. Transfer the cooked mutton along with all its cooking liquid (stock) into the kadai.
• 9. Add the remaining 200 ml water and the remaining 0.5 tsp salt; stir well to combine.
• 10. Bring the gravy to a rolling boil, then reduce heat to low and simmer uncovered for 10–12 minutes until the salna thickens to a glossy sheen and oil floats on top.

🔥 Serve

• Serve hot in a deep bowl, ideally accompanied by flaky Parotta or steamed Idiyappam.
• Pair with a side of raw onion rings and a wedge of lemon for balance.