Friday, January 3, 2014

Mutton Kuzhambu | Spicy Mutton Gravy


I rarely make mutton or lamb in my kitchen. Since it has too much of cholesterols and fat I prefer not to take it more. This gravy is one among the rare recipe I make with mutton. In Calif I can see variety of mutton and lamb cuts. This time I bought mutton with the bones on it. I love the bones of the mutton and the trick is to get the bones cooked really very soft.


You can call this as a kuzhambu or gravy which is delicious when served with dosa or idli. Even with idyappam and appam this is the best combo ever. I made this curry for our Sunday lunch and had with Black pepper lamb curry. It made our spiciest Sunday ever… try out the recipe and let me know the comments and reviews. Now to the recipe!!!


Preparation time: 15mins
Cooking time: 30-40 mins

Ingredients

½ kg Mutton (with bones)
1 onion
2 tomatoes
2 green chillies
2 tsp ginger garlic paste
1 ½ tsp chilli powder
1tsp turmeric powder
2tsp coriander powder
¼ cup thick coconut paste
Salt
1tbsp oil
Coriander leaves (to garnish)
To temper
3 cloves
2 bay leaves
1 inch cinnamon stick
2 cardamoms
½ tsp fennel seeds (optional)
Few curry leaves

How to make it

  • Wash the mutton and rinse off the water. Pressure cook in cooker for 5 whistles. Cook till the flesh turns soft and can be able to remove off from the bones. Increase the whistles if needed. Drain the water and preserve for the gravy.
  • In a kadai heat oil and temper the items given. Tempering can be done at the last. If u want to simplify the steps temper in the beginning itself.

  • Add the finely chopped onions along with ginger garlic paste and green chillies. Sauté till the raw smell leaves.

  • Add the chopped tomatoes and cook till it turns mushy. Add the spice powders and mix well.

  • Add 2 cups of water; you can use the water which is used for cooking mutton. Make gravy with that and allow it to boil. Once it starts to boil add the cooked mutton pieces and blend well.

  • Check for salt and spiciness. Blend the mutton with the gravy and cook for some time.

  • Finally add the coconut paste and mix. Garnish with coriander leaves.
  • Serve hot with steamed rice.




Notes

  1. The same recipe can also be followed for doing lamb gravy. Lamb cooks quicker when compared with mutton.