Mutton kuzhambu

This mutton kuzhambu is basically originated from villages of Tamilnadu. If few variations are made in this recipe, we can make chettinadu masala curry out of this. The authentic Mutton masala is hand grinded. It also would have contributed much to taste. But these days we have to satisfy with the taste we get from the masala grinded in the mixie.

Ingredients:

Mutton-1/2 kg (with bones)
Tomatoes-2 nos
Curry leaves – few

To make a paste:

Small onions(shallots)- 15 nos Red chillies - 6 nos
Ginger garlic paste-2 teaspoon





Curry leaves- 4

Turmeric powder – 1 spoon
Kaskas-1 teaspoon
Coriander powder-2 tablespoon
Fennel seeds(Sombu) – 1 teaspoon
Pepper corns – 1 teaspoon

Method:

1. Cook the mutton with a pinch of turmeric powder and salt for 5 minutes and drain it.
2. Heat 4 spoons of oil in a pan and add mustard seeds to splutter. 3. Add the curry leaves and cut tomatoes and sauté it for 2 mins.
4. Add the mutton pieces, salt and the ground paste. Give a nice mix and close the lid.Let it cook for 20 mins.

Serve hot with rice or chappathis.