MUTTON KULAMBU

 MUTTON KULAMBU 

Mutton - 1/2 kg
Big Onion - 1
Tomato - 1
Small Onion - 5
Coriander Leaves - 1/4 cup
Curry Leaves - 5 spring
Red Chilly - 5
Coconut Milk - 1/4 cup
Coconut - 1 tbl spoon
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1/2 t spoon 
Coriander Powder - 2 t spoon
Salt as needed
Fennel Seeds - 1/2 t spoon
Pepper - 1 t spoon
Cinnamon stick - 1
Cardamom - 1
Cloves - 1
Ginger Garlic Paste - 1 1/2 t spoon

      In a pressure cooker mix mutton, 1 spoon ginger garlic paste, cinnamon, cardamom, cloves, 1 spring curry leaves, turmeric powder, chilly powder, 1 t spoon coriander powder, small onion and few coriander leaves.

      Add 1 cup water and pressure cook the mutton for 5 whistles and keep aside.

      In a pan add 1/2 t spoon oil and fry fennel seeds, pepper, 1 red chilly, 2 spring curry leaves and coconut until lightly browned.

      Once cooled, grind the masala and keep aside.

      In a pan add 2 tbl spoon oil, fry 1 spring curry leaves, 2 red chilly, chopped onion till golden.

      Add chopped tomatoes and cook till mushy.

      Add 1/2 t spoon ginger garlic paste, 1 t spoon coriander powder and fry slightly.

      Now add the mutton stock or excess liquid and let this boil.

      Now add the cooked mutton and simmer for 5 minutes.

      Add required salt and coconut milk and let this cook in low flame for another 5 minutes.

      Add the ground masala powder and mix well.

      Switch off the flame and garnish with chopped coriander leaves.

      Serve mutton kulambu with hot rice.