Mutton Kulambu / Gravy

Serves : 4

Ingredients :

For Marination :

Mutton - 1/4 Kg

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Curd - 2 teaspoon

Turmeric powder - 1/2 teaspoon

For the Gravy :

Onion (medium) - 2 (finely chopped and keep the two onions separate)

Tomato (medium) - 3 (finely chopped)

Raddish - 1 (sliced) and / or Drumstick - 5 pieces (1 inch)

Red Chilli powder - 2 teaspoon

Tamarind paste - 1 tablespoon

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Fennel seeds - 1 teaspoon

Coconut (grated) - 1/2 cup 

Oil - 4 teaspoon

For Seasoning :

Bay leaf (small) - 2

Cloves - 2 nos

Cardamom - 2 nos

Cinnamom - 1 inch

Fennel Seeds - 1 teaspoon

Garlic pods - 4 (slitted)

Green Chillies - 2 (slit into two)

Curry leaves - 1 strand

Coriander leaves - 1 strand

Method : 

1. Marinate the washed and cleaned meat with the items given for marination , for 1 to 2 hours

2. Heat 2 teaspoon oil and saute half the portion of the finely chopped onion and tomato in a kadai.

3. Once thee onions become transluscent , add the Ginger and garlic paste and saute for few minutes till the raw smell goes away

4. Take a pressure cooker and add the contents in the kadai and the marinade and cook until 3 whistles

For the Gravy : 

5. Take a heavy bottomed vessel, add oil and saute the remaining chopped onions and tomatoes till they are cooked well

6. Now add raddish and / or drumstick pieces

7. Transfer the contents of the cooker to the vessel along with tamarind paste, red chilli powder and salt

8. Add water , close and boil the contents until the vegetables are cooked thoroughly. At this point the gravy will also release a fine aroma

9. While contents are boiling, grind fennel and coconut to a fine paste by adding water little by little

10. Add the ground paste to the gravy and let it boil in medium heat

11. In a separate kadai , put oil and saute the tems given for seasoning. Fennel seeds and curry leaves should be added at the last

12. Add the seasoned mixture to the gravy and garnish with coriander leaves

13. Serve hot with rice and choice of side dish