MUTTON THANNI KUZHAMBU

 MUTTON THANNI KUZHAMBU

INGREDIENTS 

Mutton - 1/2 Kg

Ginger Garlic Paste - 1 Tbsp 

Red Chilli Powder - 2 Tsp 

Turmeric Powder - 1/2 Tsp 

Shallots - 15

Salt - To Taste 

Clean and pressure cook mutton pieces until soft with all the above ingredients 

INGREDIENTS TO POWDER 

Cinnamon - 1 inch piece

Grated Coconut - 1/2 cup 

Dry Red Chilies - 8

Peppercorns - 2 Tbsp 

Coriander Seeds - 1 Tbsp 

Curry Leaves - 1 Sprig 

Fennel Seeds - 2 Tsp 

Whole Cumin  - 1 Tsp 

Star Anise - 1

Cardamoms - 4

Cloves - 5

Salt - To Taste 

Oil - 3 Tbsp 

Heat oil in a pan

Roast all the above ingredients until aromatic

Allow to cool at room temperature 

Grind to a fine paste adding enough water and salt to taste

INGREDIENTS FOR KUZHAMBU 

Sliced Onion - 2

Sliced Green Chillies - 3

Sliced Tomatoes - 3

Bay Leaves - 2

Cinnamon - 1 small piece

Cloves - 3

Fennel Seeds - 2 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Chopped Coriander Leaves - 3 Tbsp 

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Heat oil in a kadai

Add the whole spices and curry leaves 

Once they splutter add the sliced onion and green chillies 

Saute until onions turn golden 

Add the sliced tomatoes and ginger garlic paste 

Saute until raw smell is no more

Add the ground paste and saute for a few minutes 

Add 2 cups of water 

Let he gravy boil on a medium flame for 5 minutes 

Now add the pressure cooked mutton pieces along with the stock

Cover and.cook on a medium flame for 5 minutes 

Garnish with chopped coriander leaves and serve hot

This is best with idli dosa or rice hoppers

Notes :

Adjust spices to suit your taste