Mutton Kuruma

MUTTON KURUMA: Ingredients: Mutton pieces- 1 kilo Ginger paste-1 tbsp Garlic paste- 1 tbsp Peppercorns- 1 tsp [powdered coarsely] Ghee- 1 tbsp Oil- 4 to 5 tbsp Fennel seeds- 2 tsp Poppy seeds- 1 tbsp Green chillies- 12 Coconut- 1 [shredded finely] Cinnamon- 1 tsp Cloves-5 Cardamom- 1 tsp Chopped onion- 2 cups Chopped tomatoes- 2 cups Coriander powder-2 tbsp Lemon juice- 2 tsp Coriander leaves- a handful [finely chopped] Curry leaves- 2 springs Salt to taste Method: Wash and clean the mutton pieces. Pressure cook this mutton with the ginger paste, garlic paste and pepper powder. Heat a kadai and add 1tbsp oil with the ghee.

Add the fennel seeds, poppy seeds, and the green chillies and fry for a few minutes. Add the shredded coconut and fry to a light golden colour. When cooled, grind the ingredients to a fine paste. Powder the cinnamon, cloves and cardamom finely. Heat a big vessel and add the remaining oil. When the oil becomes hot, add the chopped onion and fry well to a light brown colour. Add the powder and fry for a few minutes. Add the chopped tomatoes and fry well. Add 2 to 3 cups of water, then the mutton and enough salt. Let it simmer for 10 minutes. Add the coriander powder with the turmeric powder and cook for a few minutes. Now add the ground masala and cook for 15 to 20 minutes until a nice aroma floats on the air. Put off the fire and add the lemon juice, chopped curry leaves and chopped coriander leaves.