Madurai mutton kuzhambu recipe

INGREDIENTS:

1. Mutton pieces - 3/4 kilogram
2. Kuzhambu podi - 4 teaspoon (tsp.)
3. Chili powder - 1 teaspoon (tsp.)
4. Coriander leaves - little
5. Salt - to taste
6. -------------------------
7. For roast and grind to paste:
8. --------------------------
9. Coconut - 1/2 (cut into small pieces)
10. Shallot (sambar onion) - 8
11. Poppy seed - 1 teaspoon (tsp.)
12. Fennel seed - 1 teaspoon (tsp.)
13. -----------------------------------
14. For Tempering:
15. --------------------------------
16. Bay leaf - 1
17. Cinnamon stick - 2 pieces
18. Clove - 2
19. Seed weed - small size
20. Fennel seed - 1/2 teaspoon (tsp.)
21. Chopped Shallot (sambar onion) - 8
22. Chopped Tomato - 2 (big)
23. Oil - as needed

PREPARATION:

1. Pressure cook mutton pieces, 1 teaspoon (tsp.) kuzhambu podi, chili power, salt (half amount) and cook for 3 whistle. Wait for the pressure to subside.
2. Heat a pan and dry roast fennel seeds, poppy seeds until they change color and keep it aside.
3. Heat little oil in a pan and roast coconut, 8 whole shallots (sambar onion) until you smell aroma and keep it aside.
4. Grind the roasted coconut + onion, roasted fennel seeds + poppy seeds to thick paste by adding little water as possible. Add this to the cooked mutton.
5. Heat oil in a pan add bay leaf, cinnamon stick, cloves, seed weed and sauté.
6. Now add the chopped shallot (sambar onion) and sauté until they become translucent.
7. Now add the chopped tomato and sauté until they become mushy.
8. Now add the rest of kuzhambu podi and sauté until the raw smell is gone.
9. Now add little water and cook for 5 minutes or until the raw smell is completely gone.
10. Now add this, salt to taste to the cooked mutton.
11. Now cook the mutton for 5 minutes or until the right kuzhambu consistency is reached. garnish with coriander and serve.

NOTES:

1. Cooking time: 30 minutes