Mutton kuzhambu recipe (1)

INGREDIENTS:

1. Mutton (goat or lamb) - 1/2 kilogram
2. Chopped Potato (into 4 pieces) - 2
3. Sliced Onion - 2
4. Chopped Tomato - 2
5. Slit Green chili - 2
6. Coriander powder - 1 1/2 teaspoon (tsp.)
7. Black pepper powder - 1 teaspoon (tsp.)
8. Cumin seed powder - 1 teaspoon (tsp.)
9. Chili powder - 1 teaspoon (tsp.)
10. Fennel seed powder - 1 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Garam masala powder - 1 teaspoon (tsp.)
13. Coconut - 1/4 (from whole coconut)
14. Cashew - 10
15. Ginger garlic paste - 3 teaspoon (tsp.)
16. Curd or yogurt - 4 teaspoon (tsp.)
17. Chopped Coriander leaf - 8 or from 2 stalk (stem)
18. Chopped Mint leaf - 8 or from 2 stalk (stem)
19. Clove - 2
20. Cardamom - 2
21. Oil - 1 ladle or 1/4 cup
22. Salt - as needed

PREPARATION:

1. Grind coconut, cashew into to a thick paste.
2. Marinate mutton with coriander powder, black pepper powder, cumin seed powder, turmeric powder, fennel seed powder, 1 teaspoon (tsp.) of ginger garlic paste, yogurt or curd, salt for 15 minutes.
3. In a pressure cooker heat oil, add cinnamon stick, clove, cardamom and sauté for a minute.
4. Now add onion, green chili and sauté until onion turns translucent (golden brown).
5. Now add rest of ginger garlic paste and sauté until raw smell is gone.
6. Now add mint leaves, garam masala powder, chili powder and sauté for 1 to 2 minutes.
7. Now add tomatoes and sauté until oil separates.
8. Now add ground coconut paste and mix well.
9. Now add water (to your thickness) say 4 cups, potato and pressure cook this for 2 whistle. Once the pressure is released remove the potatoes.
10. Now pressure cook the kuzhambu for another 5 whistles. once the pressure is released add the potato, coriander leaves; mix well and serve.

NOTES: