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Sunday, August 26, 2012

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices


The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.
Ingredients: Quantity
Mutton 750 gms
Shallots/Small Onion 250 gms
Garlic Crushed 8-10 nos
Ginger Crushed 1 inch piece
Garam masala powder 1 tsp
Turmeric Powder 1 tsp
Whole Garam Masala: To Pressure Cook
Cinnamon 1 stick
Green Cardamom 2 nos
Star anise 1 nos
Bay leaf 1 no
Cloves 3-4 nos
Masala Paste: To Grind
Dry Red Chilli 10 nos
Coriander Seeds 1 tbsp
Fennel Seeds 1/2 tbsp
Cumin Seeds 1 tsp
Poppy Seeds 1/2 tsp
Whole black PepperCorns 1 tbsp
Cinnamon 1 small stick
Green Cardamom 1 no
Cloves 2 nos
Star anise 1 no
Coconut Milk 1 Cup
Curry Leaves Few
Coriander Leaves Few chopped
Salt To Taste
Oil 3-4 tbsp


Preparation:
1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.
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