Mutton Kuzhambu

Ingredients

• - 500g mutton
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract pulp and strain.
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. 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. Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add marinated mutton: Add the mutton with its marinade. Fry on high heat 8-10 minutes, stirring to seal all sides.
7. Add tamarind water: Pour tamarind water, add salt and 1 cup more warm water. Bring to a boil.
8. Pressure cook: Cover and pressure cook for 5-6 whistles until mutton is completely tender.
9. Thicken: Open cooker and cook uncovered 5-8 minutes. Add 1 tsp garam masala.
10. Serve: Adjust salt. Garnish with curry leaves. Mutton kuzhambu should be thick, dark and deeply flavoured. Serve with rice or parotta.