Chettinad Mutton Kuzhambu

Chettinad Mutton Kuzhambu

Ingredients

  • Mutton – 500 grams
  • Oil – 3 tbsp
  • Cinnamon – 1 inch stick
  • Cardamom pods – 2
  • Cloves – 3
  • Fennel Seeds – 1 tsp
  • Shallots Onions – around 10-15 sliced
  • Curry leaves – 2 sprigs
  • Ginger Garlic Paste – 2 tsp
  • Tomatoes – 1 large chopped finely
  • Salt - 1 tbsp or to taste
  • Turmeric Powder – 1 tsp
  • Chilly powder – 1 tsp
  • Water - 2 cups or as needed
  • Green Chilly – 2 slit (optional)
  • Coriander Leaves - 2-3 tbsp chopped
  • For Roasting & Grinding: Dry Red Chilly – 4 or as per your heat preference
  • Whole Peppercorns – 1 tsp
  • Cumin Seeds – 1 tsp
  • Star Anise – 1
  • Cardamom – 3
  • Coriander Seeds – 2 tsp
  • Cinnamon Stick – 1 medium stick
  • Fennel Seed – 1 tsp
  • Stone flower(Kal Pasi/dagad phool) – 2-3 peices (optional)
  • Coconut – 1/4 cup

Directions

Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it. Let it cool down and blend it into a fine powder. Keep aside.

Now heat oil in a pressure cooker. Add in the whole spices, curry leaves and let them crackle for a min. Add the shallots, ginger garlic paste and saute for 2 mins.

Add the tomatoes and saute till tomatoes turns mushy. Add in salt and turmeric powder, chilly powder and mix well.

Add the mutton and mix well. Cook for around 5-10 mins stirring occasionally till the water released from mutton evaporates.

Now add the grounded spice powder and toss well so that the masala coat nicely with the mutton. Cook for around 5 mins.

Add water and pressure cook for 5-6 whistles. Turn off the heat and let the pressure release on its own.

Open the cooker and adjust the gravy consistency as per your requirements. Add chopped coriander leaves, slit greeb chillies, give a quick stir and take off the heat.

Enjoy with piping hot steam rice or any Indian flat breads.

Enjoy

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