Mutton Varuval

Pressure cook mutton with some turmeric and ginger-garlic paste. 

Grind a handful of coconut, garlic, ginger, cumin & fennel seeds (seeragam & perunjeeragam) and black pepper (milagu) - amount will depend on mutton - a tablespoon each for 1 kg of mutton should be sufficient)

Fry sliced onion in some oil. Add chilly halves and curry leaves.
Add cooked mutton, together with the water to this.

Next add chilly and turmeric powder and salt to taste.
Add the ground mixture above.
Bring to boil, reduce flame, cover and let it cook.

Halfway through add onion rounds and mint leaves. 

Mutton varuval is ready once the liquid is all absorbed.