How to make Mutton Kuzhambu
- Mutton – 1/2 kg
- Onion – 2 big
- Tomato – 3
- Garlic – 7 cloves (Chopped nicely)
- Green chillies – 5
- Chilli powder – 1.5 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Cloves – 8
- Cinnamon stick – 2
- Bay leaves – 1
- Fennel – 1/2 tsp
- Salt – as required
- Oil – 3 tbsp
- Water – 5 cups
- Coconut milk – 1 cup (optional)
- Curry leaves – few
- Coriander leaves for garnishing
- In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
- When onion becomes brown colour, add the mutton pieces to it and saute well.
- After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.
- Add the water now.
- Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)
- When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water),
- Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.
- If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It makes the kuzhambu tastier and thicker.
- Boil for another 2 min. Garnish with coriander leaves and switch off the stove.
- Serve hot for rice.
1. If you want, you can saute the onions and tomatoes and grind to a paste and add the paste to the kuzhambu. This also makes the kuzhambu thicker.
2. The spice level can be varied according to your taste buds.