Mutton Kuzhambu

Method

1. 1

   Heat a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns and dried red chilli. Dry roast them until aromatic and let them cool.

   Coriander SeedsCuminFennel SeedsBlack PeppercornsDry Red Chilli

2. 2

   Heat oil in a pan, add shallots and saute till it gets translucent.

   Gingelly OilSmall Onion (Shallots)

3. 3

   Add garlic, ginger, curry leaves and saute for a minute.

   GingerGarlicCurry leaves

4. 4

   Add the grated coconut and saute for a minute.

   Coconut (Grated)

5. 5

   In a mixer grinder, add the dry roasted ingredients as well as the sauteed shallot-coconut mixture, add 1 ½ cup of water and grind it into a smooth paste.

   Water

6. 6

   In another pan, add Gingelly oil. Once the oil is hot, add Bay leaf, cinnamon, cardamom, cloves, Star Anise and Stone Flower for tempering.

   Gingelly OilBay LeavesCinnamonGreen CardamomClovesStar AniseKalpasi (Stone Flower)

7. 7

   Once the spices emit aroma, add shallots, garlic and continue to saute until the shallots turn golden brown. Add the curry leaves.

   Small Onion (Shallots)GarlicCurry leaves

8. 8

   Add the chopped tomatoes and cook until the tomatoes are mushy.

   Tomato

9. 9

   Add the cleaned and washed mutton pieces. Add salt and turmeric powder. Mix well.

   MuttonSaltTurmeric Powder

10. 10

    Add 1 Cup of water, cover and cook for 20 mins or until the mutton is half cooked.

    Water

11. 11

    Add the ground masala paste to the pan. Add 3 cups of water.

    Water

12. 12

    Cover and simmer for 25 mins on until the mutton is fully cooked and the Kuzhambu reaches the desired consistency.

13. 13

    Add chopped coriander leaves and remove from heat. Serve hot with Rice/Idli/Dosa.

    Coriander Leaves