MUTTON KUZHAMBU (GOAT CURRY FOR WHITE RICE & CHAPATHI OR Indian breads)

INGREDIENTS:

PREPARATION:

STEP 1:

Clean Mutton with salt water and turmeric nicely 3 to 4 times. Mutton usually have small hairs and also the blood stains should go away fully so that it wont stink.
Pour 2 serving spoon of oil in cooker. Once oil is heated add cinnamon stick, finely chopped tomatoes
Let tomatoes get cooked well, add grinded onion paste. Toss them nicely. Once onion is cooked add ginger garlic paste.
Add mutton and add sambar powder 5 complan spoon level. (1 complan spoon is equal to 2.5 table spoon )
Add Salt and turmeric powder as well.
Now add the third time extracted coconut milk. This would be very light. Please do not add water.
Close the cooker and keep in full flame. Let it whistle for 1 time and then keep in low flame for 20 minutes. Any type of meat require 20 minutes of slow cook time

STEP 2:

Grind kasa kasa and sombu in dry mixi. Once done add grated coconut , cashews and roasted gram(pottukadalai) to the same and grind to smooth paste. Use little water for grinding it.

STEP 3:

After 20 minutes switch off the stove and let the cooker releases pressure on its own.
Open the cooker lid and again keep in full flame. Add the grinded paste.
Add the first 2 times extracted coconut milk now. Let it boil for 3 to 4 minutes. This allows the coconut milk to merge well with the mutton.
Finally add 1 full lemon extract and fine cut curry leaves. Switch off the stove immediately after adding lemon. do not cook more as lemon will give bitter taste if cooked for a longer time.
Instead of lemon you can also add tamarind water as per wish.

Tasty Mutton kuzhambu is ready to taste

TITLIS COOKING