Mutton Kulambu
Recipe Ingredients:
- Mutton- 300 grams (boneless)
- Curd- 2 tbsp.
- Ginger garlic paste- 1 ½ tsp.
- Salt- ½ tsp.
- Turmeric- ¼ tsp.
- Red chilli powder- ½ tsp.
- kisan canola cooking Oil- 1 ½ tbsp.
- Green cardamom- 2
- Cinnamon stick- 1 inch
- Onions- 1 cup (finely chopped)
- Tomatoes- ¼ cup (pureed)
- Green chilli- 1 (slit)
- Meat masala- 2 tsp.
- Water- ½ cup + 2 tbsp.
- Curry leaves- 15-18
- Fresh coriander- 1 tbsp. (chopped)
Recipe Method:
- In a bowl add the curd, ginger garlic paste, salt, turmeric and red chilli powder. Mix the ingredients really well.
- Add the mutton pieces to the marinade and let the mutton marinate for at least 2-3 hours in the refrigerator. Though it is best if you could marinade the mutton overnight.
- Before you start cooking remove the meat at least 30 minutes’ prior from the refrigerator.
- In a pressure cooker heat some oil and toast the cinnamon and the cardamom for 2 minutes.
- Now add the chopped onion to the oil and cook until the onion is golden in colour.
- Add the marinated meat to the pan and cook the mutton for at least 5-7 minutes on a low flame.
- Now cover the pan and let the mutton cook for 10-12 minutes on a low flame. After 10 minutes you will see that the mutton has started releasing the moisture. Now add the meat masala and cook for another 2 minutes.
- Now add the curry leaves and the tomato puree to the mutton. Continue cooking for another 7-10 minute so that the tomatoes are completely cooked and incorporated with the curry.
- Add water and pressure cook the mutton for 3-4 whistles. Make sure to cook it on a medium flame.
- Now turn off the flame and let the pressure subside before you open the pressure cooker.
- If the curry is too runny to your liking you can simmer it until it is thick.
- Garnish the mutton curry with chopped fresh coriander.
- Serve the mutton curry with roti, rice, naan or paratha.