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Sunday, 30 October 2011

Chettinad Mutton Curry

Mutton pieces- 1 kg( 2 pounds)
Onion large chopped- 3
Tomatoes large chopped- 2
Ginger and Garlic paste- 2 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Curry leaves- few sprigs
Coriander leaves- handful
Cinnamon- 1/2"
Cloves- 4
Green cardamom- 4
Bay leaf- 2

Masala ingredients to grind
( roast and grind the below ingredients to smooth and fine paste by adding very little water)
Grated coconut- 4 tbsp
Black pepper corns- 2 tsp
Fennel seeds- 1 tbsp
Cinnamon- small pieces
Cloves- 2
Green cardamom- 1

In a pressure pan heat 3 tbsp oil, when oil is hot add cinnamon, cloves, green cardamom and bay leaf. Fry the whole spices until the aroma rises. 
Now add  chopped onions and saute for few mins until onion turns brown. 
Add the ginger and garlic paste to the frying onions and saute until raw smell of ginger and garlic paste leaves.
 Now add the cleaned and washed mutton pieces and saute for 5 mins.
 Add the chopped tomatoes and cook until tomatoes are mashed. 
Next add the turmeric powder, Kuzhambu thool, curry leaves and 2 cups water to the mutton mixture and stir well. 
Bring the mixture to boil, cover pan with lid and pressure cook the mutton mixture for 15 mins or until mutton pieces are well done. 
Once the pressure is released, remove the pan lid and return the pan to heat, add the ground masala paste and required salt to the mutton mixture. 
Cook the Mutton Kuzhambu until the desired consistency is reached( if Kuzhambu is too thick you can adjust by adding little water). 
Garnish Chettinad Mutton Kuzhambu with coriander leaves. 
Serve hot Chettinad Mutton Kuzhambu with Steamed rice, Idli, Dosa or Parotta.


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