Chettinad Mutton Kuzhambu
Advertisement
Advertisement
Ingredients
- 2 tbsp Oil
- 1 inch Cinnamon stick
- 2 Cardamom
- 3 Cloves
- 1 teaspoon Fennel seeds
- 10 to 15 Shallots Onions sliced
- 2 Dry red chilly broken
- 2 sprigs Curry leaves
- 2 teaspoon Ginger Garlic Paste
- 1 Tomato large, chopped
- Salt to taste
- 1 teaspoon Turmeric Powder
- Water as required
- 1 handful Coriander Leaves finely chopped
For Grinding
- 3 Dry Red Chili or as per your heat preference
- 1 teaspoon Peppercorns whole
- 1 teaspoon cumin seed
- 1 Star Anise
- 3 Cardamom
- 2 teaspoon Coriander Seeds
- 1 stick Cinnamon Stick small
- 1 teaspoon Fennel Seeds
- ¼ cup Coconut
Advertisement
Instructions
- Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it. Let it cool down and blend it into a fine powder. Keep aside
- Now heat oil in a pan, add in the whole spices and let them crackle for a min. Add the shallots, ginger garlic paste, chilies and curry leaves and sauté for 2 mins.
- Add in salt and turmeric powder and mix well. Add the tomatoes and sauté till tomatoes turns mushy.
- Add the mutton and mix well. Cook for around 5-10 mins stirring occasionally till the water released from mutton evaporates.
- Now add the grounded spice powder and toss well so that the masala coat nicely with the mutton. Cook for around 5 mins.
- Add water, cover the pan with lid and cook on medium heat till the mutton is cooked completely stirring occasionally. Keep adding water little at a time.
- Adjust the gravy consistency. Add chopped coriander leaves, give a quick stir and take off the heat.
Notes
More mutton recipes
Hottest Picks from Amazon
Recipe Nutrition
Calories: 314 kcal | Carbohydrates: 48 g | Protein: 7 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.04 g | Sodium: 30 mg | Potassium: 948 mg | Fiber: 12 g | Sugar: 20 g | Vitamin A: 961 IU | Vitamin C: 126 mg | Calcium: 173 mg | Iron: 4 mg
Advertisement