1 kg mutton pieces, cleaned and washed
3 large onions, chopped
2 large tomatoes, chopped
2 tbsp ginger and garlic paste
¼ tsp turmeric powder
3 tbsp kuzhambu powder
Salt to taste
Curry leaves, few sprigs
Coriander leaves, handful
½ stick cinnamon
4 green cardamoms
2 bay leaves
For Masala (roast and grind)
4 tbsp grated coconut
2 tsp black pepper corns
1 tbsp fennel seeds
A bit of cinnamon
1 green cardamom
How To Make
- Heat some oil in a kadai and throw in cinnamon, cloves, green cardamoms and bay leaves. Sauté the spices until you can smell the aroma.
- Now, tip in the chopped onions and sauté till it turns brown. Add the ginger-garlic paste and sauté till the raw smell leaves.
- Add the mutton pieces and sauté for 5 to 6 minutes.
- Throw in the tomatoes and sauté until they cook through and come to a mashed consistency.
- Now, add turmeric powder, kuzhambu powder, curry leaves and 2 cups of water to the mutton mixture and give it a good blend.
- After the mixture comes to boil, pressure cook the mixture for about 15 minutes or until the mutton pieces are cooked through well. Meanwhile, grind the masala ingredients to a fine paste.
- Once the mutton is cooked, bring back the mixture to heat and tip in the masala paste. Add desired amount of salt.
- Cook the mutton curry until the desired consistency has been reached. You can always add water if the mixture is too thick.
- Garnish the curry with coriander leaves.