Mutton Curry/Kozhumbu

Ingredients:

• 2 tablespoons oil

• Whole spices: 1-inch cinnamon stick, 3 green cardamoms, 2-3 cloves, 1 bay leaf

• 1 cup finely chopped onion

• A few curry leaves

• 2 green chillies, slit

• ½ tablespoon ginger-garlic paste

• ½ kg mutton

• 1 tomato, chopped

• 2 teaspoons Madras Curry Powder

• ½ teaspoon South Indian Meat Masala

• Salt, to taste

For the Paste:

• Coconut

• Jeera (cumin seeds)

• Peppercorns

• Cashew nuts

Get Cooking:

1. Heat the oil in a pot over medium heat.

2. Add the whole spices (cinnamon, cardamoms, cloves, and bay leaf) and sauté for a minute until fragrant.

3. Add the finely chopped onion and sauté until golden brown.

4. Toss in a few curry leaves and the slit green chillies, cooking for another minute.

5. Stir in the ginger-garlic paste and sauté for a short time until the raw smell disappears.

6. Add the mutton and cook until it starts to brown.

7. After a few minutes, add the chopped tomato and cook until softened.

8. Sprinkle in the curry powder and meat masala, required water and add salt according to your preference.

9. Pressure cook for 5 to 6 whistles until the mutton is tender.

For the Coconut Paste:

1. While the curry is cooking, grind together coconut, jeera, pepper, and cashew nuts into a smooth paste.

2. Once the pressure is released, add the coconut paste to the mutton curry mixture and bring to a boil.

3. Let it simmer for a few minutes to blend the flavours.

Garnish:

• Finally, garnish with freshly chopped coriander before serving.