Mutton Kuzhambu

Method

1. 1

   Marinate mutton: Cut 750g mutton into medium pieces. Mix with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric and salt. Marinate 1 hour.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract pulp and strain.

3. 3

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until deep golden brown.

4. 4

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8-10 minutes until tomatoes break down.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add marinated mutton: Add the mutton with its marinade. Fry on high heat 8-10 minutes, stirring to seal all sides.

7. 7

   Add tamarind water: Pour tamarind water, add salt and 1 cup more warm water. Bring to a boil.

8. 8

   Pressure cook: Cover and pressure cook for 5-6 whistles until mutton is completely tender.

9. 9

   Thicken: Open cooker and cook uncovered 5-8 minutes. Add 1 tsp garam masala.

10. 10

    Serve: Adjust salt. Garnish with curry leaves. Mutton kuzhambu should be thick, dark and deeply flavoured. Serve with rice or parotta.