MUTTON KURMA

MUTTON KURUMA:

Ingredients:

Mutton pieces- 1 kilo

Ginger paste-1 tbsp

Garlic paste- 1 tbsp

Peppercorns- 1 tsp [powdered coarsely]

Ghee- 1 tbsp

Oil- 4 to 5 tbsp

Fennel seeds- 2 tsp

Poppy seeds- 1 tbsp

Green chillies- 12

Coconut- 1 [shredded finely]

Cinnamon- 1 tsp

Cloves-5

Cardamom- 1 tsp

Chopped onion- 2 cups

Chopped tomatoes- 2 cups

Coriander powder-2 tbsp

Lemon juice- 2 tsp

Coriander leaves- a handful [finely chopped]

Curry leaves- 2 springs

Salt to taste

Method:

Wash and clean the mutton pieces.

Pressure cook this mutton with the ginger paste, garlic paste and  pepper powder. Heat a kadai and add 1tbsp oil with the ghee.

Add the fennel seeds, poppy seeds, and the green chillies and fry for a few minutes. Add the shredded coconut and fry to a light golden colour.

When cooled, grind the ingredients to a fine paste.

Powder the cinnamon, cloves and cardamom finely.

Heat a big vessel and add the remaining oil.

When the oil becomes hot, add the chopped onion and fry well to a light brown colour.

Add the powder and fry for a few minutes.

Add the chopped tomatoes and fry well.

Add 2 to 3 cups of water, then the mutton and enough salt.

Let it simmer for 10 minutes.

 Add the coriander powder with the turmeric powder and cook for a few minutes. Now add the ground masala and cook for 15 to 20 minutes until a nice aroma floats on the air.

Put off the fire and add the lemon juice, chopped curry leaves and chopped coriander leaves.