Mutton Kuzhambu

My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.

Cook Time

Ingredients

• Half teaspoon mustard
• 4 tablespoons cooking oil
• 250 grams mutton, with bone pieces
• 1 small size tomato, finely chopped
• 3 medium size onion, finely chopped
• 2 tablespoons ginger garlic paste
• 1 teaspoon Garam masala powder
• 3 tablespoons kuzhambu chilly powder
• 2 teaspoon fennel seeds
• 1 teaspoon pepper
• Half cup coconut paste
• Handful of coriander leaves
• Handful of curry leaves
• salt

Step 1) Take a pan and dry roast fennel seeds and pepper for 2 minutes and make it a powder and keep it aside.

Step 2) In a pressure cooker add the mutton pieces, some salt, and Turmeric. Then add some water, not too much, just to cover the mutton pieces. Cook for 4-5 whistles on medium heat or until the meat is soft and tender.

Step 3) Heat oil in a pan and add the mustard and once it splutters add onions, curry leaves, Ginger garlic paste, and saute it for 5 minutes.

step 4) Once the onions turn translucent add tomato, turmeric powder, salt, and saute it for a while then add all masala powders( garam masala,kuzhambu chilly powder, roasted and grounded fennel seeds, and pepper mixture) and saute it for 2 minutes in low heat.

Step 5) Now add the mutton pieces with its stock and close the pan with a lid and allow it to cook for another 15 minutes in medium heat.

Step 6) Once the oil gets separated, add coconut paste, and allow it to cook for another 5 minutes.

Step 7) Now remove from heat and garnish with coriander leaves, then serve.

Instructions

1. You can use 25 numbers of shallots instead of 3 onions. shallots will give you better taste.
2. You can replace 3 tablespoons of kuzhambu chilly powder with 1 tablespoon of chilly powder + 2 tablespoons of coriander powder.