Mochaikottai Mutton Kurma

Method

1. 1

   In a pan over medium heat add oil, cinnamon, cardamom, clove, fennel seeds, cumin seeds. Saute for a minute until aromatic. Add the onions and saute until translucent. Add the green chilli and saute. Add the coriander leaves and mint leaves. Saute until the leaves wilt and soften.

   Sunflower OilCuminCinnamonMint LeavesFennel SeedsGreen CardamomOnionGreen ChilliCoriander LeavesCloves

2. 2

   Turn off the heat and add poppy seeds and coconut. Mix it until everything combines. Let cool and blend into a fine paste.

   CoconutPoppy Seeds

3. 3

   In a cooker add mutton, water, salt, turmeric powder and ginger garlic paste. Mix well and let it cook on a medium heat for 4 whistles/ until the mutton is tender and cooked. Once cooked, retain all the liquid from the cooking.

   Ginger Garlic PasteOnionMutton Curry CutTurmeric PowderSaltWater

4. 4

   In a pan add oil, bay leaf and onion. Saute until the onion is light golden brown. Add the mochai and saute on high heat for 10 minutes or until the mochai is splitting into two.

   Bay LeavesMochai / hyacinth BeansSunflower OilOnion

5. 5

   Add the prepared paste and saute for a minute. Add the cooked mutton along with any cooking liquid that is left behind. Mix everything until combined.

6. 6

   Add water and let it reach a boil. Add salt, tomato and let it boil for 5 minutes. Remove it from heat and serve hot.

   SaltTomatoWater