KONGU STYLE MUTTON KUZHAMBU
Essence of Life - Food
Essence of Life - Food

KONGU STYLE MUTTON KUZHAMBU

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Ingredients

  • Cuisine : KONGU (Tamil Nadu, South India)
  • Course : Side Dish
  • Preparation Time : 15-20 Minutes
  • Cooking Time : 45 Minutes - 1 Hour
  • Difficulty : Medium
  • Serves : 3-4
  • Author : SM
  •  
  • INGREDIENTS
  • Mutton/Lamb - 500 Gms
  • Onion - 2 Nos.
  • Tomatoes - 1 Nos.
  • Ginger Garlic Paste - 2 Tbspn
  • Curry Leaves - 1 Sprig
  • Oil - 2 Tbspn
  • Salt - To Taste
  •  
  • To Saute and Grind
  • Cinnamon 1" Stick - 1 No.
  • Cloves - 3-4 Nos.
  • Shallots - 10-12 Nos.
  • Tomatoes - 1 Nos.
  • Garlic - 3 Cloves
  • Ginger - a Small Piece
  • Cumin Seeds/Jeera - 11/2 Tspn
  • Peppercorns - 10 Nos.
  • Poppy Seeds/Khus Khus - 2 Tspn
  • Turmeric Powder - 1 Tspn
  • Red Chilli Powder - 2 Tspn
  • Coriander Powder - 4 Tspn
  • Coconut - 1/2 Cup
  • Curry Leaves - 1 Sprig
  • Oil - 1 Tbspn
  •  
  • To Garnish
  • Coriander Leaves - Few

Instructions

    METHOD :
    To Saute and Grind :

    Heat Oil in a pan, splutter Cloves and Cinnamon Stick in a low flame.
    Add Shallots to the above along with Curry leaves, Ginger and Garlic.
    Add Peppercorns and Cumin Seeds and saute the ingredients until shallots turn translucent.
    Add chopped Tomatoes and saute until tomatoes are well cooked.
    Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while in very low flame until the raw flavour goes.
    Add grated Coconut and Poppy Seeds and fry them for about 5-8 minutes in a very low flame.
    Switch off the flame and allow it to cool.
    Once cooled down, grind the ingredients to a smooth Paste and keep it aside.


    For the Curry :

    Cook Mutton/ Lamb along with a pinch of Turmeric and salt.
    Heat Oil in a pan, Saute finely chopped Onions along with Curry leaves until onions turn translucent.
    Add Ginger Garlic Paste and saute it until raw flavour goes.
    Add finely chopped Tomatoes and saute until tomatoes are well cooked.
    Pour in the ground Masala Paste and saute until oil separates.
    Add cooked Mutton pieces to the masala paste and leave it in a low flame for 10 -15 minutes.
    Garnish with Coriander Leaves and serve hot.


    NOTES :

    Adjust the amount of spices to your preference.
    Adding Khus Khus is purely optional, but it adds thickness to the curry.
    Add cooked Mutton pieces to the gravy and leave it in low flame for bit of a longer time.
    This will help the flavour infuse into the meat.
    I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of he curry.
    Soda-bi-carbonate or Raw Papaya does the job without altering the taste.

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