Mutton bones kuzhambu (curry) recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 1 votes

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on on on off off 1 - Good!

INGREDIENTS:

  1. Mutton (goat or lamb) bones - 1/2 kilo gram
  2. Chinna Vengayam (shallots) - 15
  3. Hot green chili - 4
  4. Ginger - 1 inch
  5. Garlic - 5 cloves
  6. Tomatoes - 2
  7. Hot sambar powder - 1 and 1/2 teaspoon (tsp)
  8. Oil - 2 tablespoon (tbsp)
  9. Cinnamon stick - 1 inch
  10. Cloves - 4
  11. Salt - to taste
  12. ---- To grind to paste ----
    1. Coconut - 1/2 cup
    2. Black pepper - 1 teaspoon (tsp)
    3. Cumin seeds - 1 teaspoon (tsp)
    4. Kasakasa (poppy seeds) - 3/4 teaspoon (tsp)

PREPARATION:

  1. Grind the coconut, black pepper, cumin seeds, kasakasa (poppy seeds) by adding necessary water into a thick paste.
  2. Cut shallots, hot green chili, tomatoes into fine pieces.
  3. Grind garlic and ginger into fine paste.
  4. Heat up oil in pressure cooker. Add cinnamon stick, cloves and cook for 1-2 min.
  5. Now add the ginger garlic paste and cook for 2-3 min.
  6. Now add the cut onion and green chili and cook until shallots turn golden brown.
  7. Now add the tomatoes and cook until oil separates.
  8. Add the bones, sambar powder, ground paste mix and cook for 2-3 min.
  9. Add water as needed (2-3 cup), put the lid on the cooker and cook for 5-6 whistle.
  10. Remove from heat and wait until the pressure is released.
  11. Now simmer and cook the curry until desired

NOTES:




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