Saturday, October 30, 2010

Chettinadu mutton kulambu

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Ingredients:Mutton - 1 lb
Onion - 2 Big
Ginger garlic paste-1 tsp
Coconut grated- 2 to 3 tbs
Kaskas-1 teaspoon

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Garlic - 3 nos
Coriander powder-1 tbs
tamarind paste-1 teaspoon
Grinded masala - 1 tbs
Cinamon- inch
Bay leaf-a small piece
curry leaf-little
Fennel seeds-1 tsp

To grind :
Coriander seeds-2 tbs
Red chillies-8
Fennel seeds-1 tsp
Cumin seed-1 tsp
Cinnamon-1 small piece

Wash and cut the mutton.
Cut the onion, garlic and tomatoes.

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Keep the cooker in the stove.
Heat 2 tablespoons of cooking oil.
Add the bay leaves,cloves,cinamon,cardamom.
Then add the ginger garlic paste and stir well.
Dry roast all the ingredent in To Grind,  and grind it to powder.
Now add the chopped onion, garlic and tomatoes one by one and saute.

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Grind the coconut,Kas kas, cahew nut and fennel seed  to a smooth paste
Add the mutton pieces along with turmeric powder and saute for 5 minutes.still the seperated from  the mutton. 
Now add grinded masala and coriander powder and salt.
Add the grinded coconut paste ,if the gravy is thick add some water.( may be 1 cup. )
Then close the lid ,wait for  2 to 3 whistle.
Garnish with coriander.
server it with  rice and egg adai.

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