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, 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.