Mutton Kuzhambu

Mutton Kuzhambu (மட்டன் குழம்பு ):

 Lamb and mutton are terms for the meat of domestic sheep  at different ages. A sheep in its first year is called a lamb; and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in certain parts of China, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States  and Canada. There are almost thousand receipes with mutton, Now we are going to see a South Indian Mutton Kuzhambu.

                                 Mutton Kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 30 mins     |  Serves: 3

Ingredients

Mutton - 1 kg

Tomatoes - 1.5 nos

Green chilly-1 no

Salt - as needed

Turmeric powder -1/4 tbsp

Onion - 1 nos

Ginger Garlic Paste - 1 tsp

Coconut grated - 1/2 cup

Cilantro leaves- needed

Pudina /mint leaves - handfull

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                                                    To Roast & Grind :

Red Chillies - 4nos

Dhaniya seeds - 1tsp

Pepper - 1/2 tsp

Jeera - 1/2 tsp

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To Temper :

Oil - 1 tbsp

Fennel -1 tsp

Red chilly- 1 no

Cinnamon - 1 small piece

Star anise - 1 no

Eliachi - 1 no

Cloves - 3 nos

Curry leaves - 4 or 5

Black cardamon - 1 no

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                                                     To Boil the Mutton :

Ginger Garlic paste - 1 tsp

Chilly powder( dhaniya pow mixed) - 1 tsp

Turmeric powder - 1/4 tbsp

Curd - 2 tsp

Salt - needed

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Method:

• First chop the mutton into small pieces. Pressure cook the mutton well for 4 to 5 whistles with the ingredients in the To Boil table. Curd is used to soften the meat.Keep it aside. Incase its sheep (European countries ) cook for 10 whistles and discard the stock. As the stock will be very oily.
  
• Chop the onions and tomatoes , roast & grind the ingredients in the table to a fine paste.
  
• Pour oil in a kadai and add the ingredients in the temper table.
  

• And when it splutters add the green chilly (slit vertically), pudina leaves , onions, and ginger garlic paste and saute well. Next add tomatoes and saute well, when they are well cooked add turmeric powder and the ground paste and mix well.
  
  
  
•  Now add the half-boiled potatoes pieces and mix well. Add 2 cups water to allow it to boil.
  
• Now add the boiled muttons and mix well. Add the salt and cilantro leaves. Meanwhile grind the coconut into a fine paste. Once the mutton has boiled with the water and thick gravy has formed add the cocnut milk and allow it to boil well.
  

• Now the mutton kuzhambu is ready for lunch !!!