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Ingredients ( to grind | to fry | for the curry )
Ingredients to grind
Coconut grating - 1 cup
Fennel seeds - 3 tsp
Ingredients for to fry
Onion chopped - 1 cup
Tomato - 1/2 cup
Green chilli - 2 nos
Ginger garlic paste - 2 tsp
Mint leaves - a string
Curry leaves - 10 leaves
Corriander leaves - 2 strings
Ingredients for the curry
Mutton with bone - 500 gms
Sambar powder - 1 tsp
Chilli powder - 1/2 tsp
turmeric powder - 1/2 tsp
Tamarind - 1/4th a lime size
Cinnamon - 1 stick
Clove - 4nos
Fennel seeds - a pinch
Cardamom - 2 nos
Oil - 2 tsp
Salt - 1 tsp
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Preparation Method
Pressure cook mutton along with half a cup of water, 1/2 tsp ginger garlic paste and 1/4 tsp turmeric powder, for 3 whistles.
Grind coconut along with fennel seeds to a smooth paste and keep aside.
Soak the tamarind in half a cup of water and extract the juice. Keep aside.
Heat oil in a pan. Reduce the flame to low and add clove, cinnamon, cardamom and fennel seeds when they trun brown add the chopped onions, tomatoes, ginger garlic paste, green chillies, mint leaves, curry leaves and coriander leaves. Adjust the heat to medium and fry for 2 min. Add cooked mutton pieces, sambar powder, chilli powder, turmeric powder, salt, 2 cups of water and cook for 10 min. Now add the coconut paste and 2 cups of water, when it boils, cover the pan and cook for 15 min. Remove the lid, adjust the flame to high and add the tamarind juice, stirr well and set the flame back to medium, close the lid and cook for 7 min. Spicy mutton kuruma is ready to taste. It goes well along with finely cooked basmati rice.
Other names/spelling variations: Mutton Kuruma, Kari Kuruma,
Aadu is Goat in Tamil language. Goat meat is Mutton.
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