Mutton kuzhambu recipe

INGREDIENTS:

1. Mutton (lamb or goat meat) - 3/4 kilogram
2. Chopped Shallot (sambar onion) - 1/4 kilogram
3. Ginger, garlic paste - 3 teaspoon (tsp.)
4. Chopped Onion - 1
5. Chopped Tomato - 1
6. Slit Green chili - 3
7. Curry leaf - 2 sprig
8. Pandan leaf (optional) - 1 piece
9. Chili powder - 3 teaspoon (tsp.)
10. Turmeric powder - 1/2 teaspoon (tsp.)
11. Koottu flour powder - 2 teaspoon (tsp.)
12. -- Roasted and ground to paste --
    1. Fresh shredded coconut - 2 tablespoon (tbsp.)
    2. Black gram - 1/2 teaspoon (tsp.)
    3. Cumin seed - 1/2 teaspoon (tsp.)
    4. Black pepper - 1/2 teaspoon (tsp.)
13. -- For Tempering --
    1. Split Black gram - 1/2 teaspoon (tsp.)
    2. Cumin seed - 1/2 teaspoon (tsp.)
    3. Black pepper - 1/2 teaspoon (tsp.)
    4. Oil - as needed
14. Salt - as needed

PREPARATION:

1. Dry roast the ingredients under the section "-- Roasted and ground to paste --" to golden brown and grind them to a thick fine paste by adding little water as possible.
2. In a pressure cooker add mutton (goat or lamb meat), ground coconut paste, ginger, garlic paste, chili powder, turmeric powder, salt and pressure cook the mutton (goat or lamb meat) and keep it aside. NOTE: no need to add water as mutton will sweat water.
3. In a pan heat oil. Add split black gram, cumin seeds, black pepper. Once the seeds stop splattering add chopped shallot (sambar onion), curry leaves, green chili, pandan leaf and sauté until the shallot is half sautéed .
4. Now add the chopped onion, tomato and sauté until the tomato becomes mushy.
5. Now add the cooked mutton and cook until the kuzhambu thickens.
6. Now add the koottu flour powder and mix well then remove from heat (stove) and serve.

NOTES:

1. Goes well with rice, idli, dosai, chapati.