Sesame mutton kuzhambu recipe

INGREDIENTS:

1. Mutton pieces- 1/2 kilogram
2. Turmeric powder - 1/4 teaspoon (tsp.)
3. Ginger garlic paste - 1 teaspoon (tsp.)
4. Yogurt (curd) - 2 teaspoon (tsp.)
5. Chopped Onion - 1
6. Chopped Tomato - 1
7. Tomato puree - from 2 tomato
8. Drum stick - 1
9. Potato - 1
10. Oil - 3 teaspoon (tsp.)
11. Salt - 1 teaspoon (tsp.)
12. ----------------------------------
13. -- For tempering --
14. ---------------------------------
15. Cinnamon stick - a piece
16. Clove - 1 count
17. Curry leaf - little
18. ---------------------------------
19. -- Sauté in oil and grind to fine this paste --
20. ---------------------------------
21. Dry chili - 8
22. Black pepper - 1 teaspoon (tsp.)
23. Cumin seed - 1 teaspoon (tsp.)
24. Fennel seed - 1 teaspoon (tsp.)
25. Sesame seed - 2 teaspoon (tsp.)
26. Cinnamon stick - a piece
27. Clove - 2 count
28. Star anise - 1 count
29. Cashew nut - 6
30. Finely chopped Onion - 2
31. Finely chopped Tomato -
32. Garlic - 10 clove
33. Ginger - little piece

PREPARATION:

1. Cut potato, drum stick into medium pieces.
2. In a pressure cooker add mutton pieces, salt, ginger garlic paste, yogurt (curd), water as needed and cook the mutton.
3. In a pan heat oil and sauté ingredients under section "-- Sauté in oil and grind to fine this paste --" in succession one by one until they are sautéed well. Cool this to room temperature and grind to a thick masala paste. NOTE: sauté by adding one by one not separately.
4. In a pan heat oil. add ingredients from the section "-- For tempering --" and sauté until the curry leaves stop splattering. add chopped onion and sauté until they become translucent
5. Now add one chopped tomato and sautae until they become mushy.
6. Now add the masala paste can mix well.
7. Now add pureed tomato and mix well.
8. Now add the cooked mutton with the liquid, drum stick, potato. If you need water add as needed and cook this until oil starts to separate and vegetables (potato, drumstick) is cooked.
9. Garnish with coriander leaf and serve.

NOTES:

1. Goes well with white rice, idly, dosai.