Mutton Kuzhambu

Mutton Kuzhambu:

Goat's Meat Spicy Curry. Country style Mutton Curry. Pepper rich Mutton ki Salan.

While I was in India....always made sure that my freezer is filled with meat or fish. And almost bought greens every single during my stay! As I am from this little town.....there is nothing better choice besides frozen chicken and frozen veggies. Rarely I used to spot some Indian or Mexican veggies in the farmers market! It was like as though....I went from a war land and from severe scarcity! Brother was pulling my leg for a big time.....questions like this 'what do you have in Oxford? 'don't you find a butcher shop.....atleast do you guys have theatre????' Oh man!!!

After a hectic day, I made this curry within minutes....didn't use any strong spices, kept is simple! Sometimes simple and hurry burry foods tastes like heaven! Maybe....occupied mind doesn't care for minute details or decoration and stuff!

Ingredients:

Goat's meat/ mutton1/4 kilo(bone-in)
Purple onion 1 small bulb
Garlic 3 beads minced
Ginger 2" minced
Country tomatoes 2 finely chopped
Sea Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Pepper powder 1 spoon
Curry leaves few
Bay leaves 1 crumbled
Sesame oil few spoons.

Method:

Wash and clean meat, add turmeric to it. Let this sit for a while and then wash again in running tap water.

Pressure cook meat, for about 5-6 whistles. Maybe adding salt and turmeric at this point is good too! Add just 1 cup of water while cooking! Retain this water after cooking along with meat and set aside.

In an iron wok, heat oil. Add bay leaves, onion, ginger-garlic and tomatoes. Fry real good.

Let he onions turn golden and tomatoes wilt.

Add salt, turmeric, chili and coriander powder now.(skip salt and turmeric...if you added themt o meat already)

Stir-in cooked meat along with its water, cover and cook over medium for 5-7 minutes.

Let it cook really soft and tender...maybe for 20 minutes.

When gravy thickens and oil shows up on sides, add pepper powder and fried curry leaves to it.

Serve warm to go with your idly, dosa, chappathi or even plain steamed rice!