|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.
|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|
|Green Cardamom||2 nos|
|Star anise||1 nos|
|Bay leaf||1 no|
|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|
|Star anise||1 no|
|Coconut Milk||1 Cup|
|Coriander Leaves||Few chopped|
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.