Mutton Kuzhambu

Chetinnad Mutton curry is also popularly known as Mutton Kuzhambu. This spicy meat curry is made with freshly ground and easily available spices with some grated coconut. It is served with idiyappams or steamed rice or simple chapati. This is highly popular in South India specially Tamil Nadu region. KULAMBU is basically a term used in place of curry or gravy, in Tamil Nadu, which is also referred to as KAZHAMBU.

Ingredients :

To dry roast the masala and make a paste

1. Coriander seeds - 1 tsp
2. Cumin seeds - 1 tsp
3. Black pepper corns - 1 tsp
4. Dried red chilli - 5-6
5. Cinnamon sticks - 2
6. Cloves - 2-3
7. Coconut pieces - 1 tsp
8. Onion - 1 (finely chopped)
9. Oil - to roast the onions

For the curry

1. Mutton - 250 gram
2. Oil - 2 tsp
3. Onion - 2 (finely chopped)
4. Green chillies - 3-4
5. Tomatoes - 2 (finely chopped)
6. Ginger garlic paste - 1 tsp
7. Salt - to taste
8. Fresh coriander leaves (optional)
9. Garam masala powder - 1/2 tsp
10. Water - 2 cup
11. Turmeric powder - 1/2 tsp

Process:

Making the masala paste

1. Heat a pan, add all the ingredients (except coconut pieces and onion) we have mentioned above under "To dry roast the masala and make a paste" and roast them for few seconds. Take them out on a plate, allow to cool down. 

2. Add coconut pieces into the pan and dry roast them until they turn slight brown in color. Transfer on a plate.

3. Now add the onions in the pan, add oil and mix well. Roast the onions until they turn slight golden color. Transfer on a plate and allow all the roasted ingredients to cool down.

4. Take a blending jar and add all the roasted ingredients into the jar, add some water and make them into a fine paste. Set the paste aside for later use. 

Cooking the mutton curry

1. Take a pressure cooker, add 2 tsp oil and heat properly. Add chopped onions and mix well. Add green chillies and saute until the onions turn soft. Add ginger garlic paste and saute to get rid of the raw smell. Add mutton pieces into the cooker, roast the mutton until the color of the mutton changes. 

2. Add chopped tomatoes, salt, turmeric powder and mix well and let it cook for 10 minutes ntil the tomatoes turn soft.

3. Now add the blended masala paste and give a good mix. Cook masala until oil leaves the sides. Add 2 cups of water and check the salt consistency. Add freshly chopped coriander (optional) and mix well. Secure the pressure cooker lid. One whistle on high flame and 3-4 on low-medium flame until mutton tenderizes. Switch off the flame and reduce the steam naturally.

4. Open the lid, add garam masala powder and stir well. Cook for more 3-4 minutes on low flame. 

5. Serve hot with steamed rice or simple chapati.