Mutton Kuzhambu And Fry

Mutton - 2 lbs, Pearl onion - 20, Tomato - 1, Garlic - 5 cloves, Green chilli - 5, Curry leaves, Oil - 3 tbsp, Ginger garlic paste - 3 tbsp, Bengal gram - 1 tbsp, Mustard seeds - 1 tsp, Turmeric powder - 1 tsp, Malli / Coriander leaves, Salt, Curry masala powder - 3-4 tbsp 

Curry Masala Powder Link:


Get all the ingredients ready.
Heat the pan with oil, add 20 onions, 1/2 tomato, saute well until it turns to soft. Add 3 or 4 tbsp of curry masala powder and mix well for 30 seconds and switch off the flame. Cool it completely.
In blender, add roasted masala and blends into fine paste. Transfer the grounded masala in a bowl and add 3 cups of water and mix well.
Heat the pressure cooker with 2 tbsp of oil, add mustard seeds when it splutters, add green chilli, curry leaves, mutton and saute well for a minute. Add turmeric powder, ginger garlic paste, mix well and cook for 5 minutes.
Add grounded masala, salt and 1/2 cup of water to adjust the consistency. Close the pressure cooker and cook it to 6-7 whistles.
Open the pressure cooker after air released. Oil is floating on the top that indicates the mutton is cooked.
Drain the mutton from kuzhambu. Mutton kuzhambu / gravy is ready.
Mutton Fry:

Heat the pan with oil, add mustard seeds when it splutters, add bengal gram, green chilli, curry leaves, onion, garlic and saute well until onion & garlic turns to golden brown. Add ginger garlic paste, tomato and saute well. Let it cook for a minute.
When tomato becomes soft, add turmeric powder, salt, curry masala powder & 1/2 cup of water. Mix them well and cook it for 2 minutes.
Add the boiled mutton along with 1/2 cup of mutton kuzhambu and cook it for 10 minutes on the medium flame or until the kuzhambu is reduced to its half quantity.
Garnish the coriander leaves and switch off the flame.
Mutton Kuzhambu And Fry is ready to serve.

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