1In a large bowl, combine Mutton with 5 grams Turmeric powder, 10 grams Red chili powder, 5 grams Salt, and Yogurt. Mix well to coat the Mutton evenly. Marinate for at least 30 minutes at room temperature.
2For the Chettinad masala, dry roast Coriander seeds, Cumin seeds, Black peppercorns, Fennel seeds, Cinnamon stick, Cardamom pods, Cloves, Star anise, and Dry red chilies in a heavy-bottomed pan over medium-low heat until fragrant, about 3-4 minutes. Be careful not to burn them.
3Add Grated coconut, Poppy seeds, and Cashew nuts to the same pan and continue to roast until the coconut turns light golden brown, about 2-3 minutes.
