- recipe by Dahlia submitted on 05-06-2012
(Aatu Kari Kulambu, Goat Curry, Lamb Curry)
Ingredients
Mutton - 1 lb (cut into small cubes)
Potato - 1 big (cut into cubes - optional)
Onion - 1 medium (sliced)
Tomatoes - 2 (chopped)
Turmeric Powder - 1/2 tsp
Lemon Juice - 1 tblsp
Bay Leaf - 1
Oil - 3-4 tblsp
Salt - to taste
Cilantro (Corriander Leaves) - for garnish
Curry Leaves - 1 spring
To grind
Whole Garam Masala - 1 cinnamon stick, 2 cloves, 2 cardamom, 1 star anise, kalpasi - 2
Fennel Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Black Peppercons - 1 tsp
Corriander Seeds - 3 tblsp
Dry Red Chillies - 4-5
Grated Coconut - 4-5 tblsp
Poppy Seeds - 2 tsp
Ginger - 1.5" piece
Garlic - 5 cloves
Green Chillies - 3
Curry Leaves - 1 spring
Shallots (Sambhar Onions) - 10
Method
1. Wash the mutton and marinate it with salt, turmeric powder and lemon juice.
2. Heat 1 tblsp of oil in a pan and add the ingredients under 'to grind' one by one. Fry for few minutes.
3. Let it cool. Grind it to a smooth paste.
Note : - You may skip step 2 and add everything without frying too. Frying mellows down the flavours of the spices.
4. Heat oil in a pressure cooker and fry the sliced onions.
5. Next add the tomatoes, bay leaf, turmeric powder and the ground masala paste.
6. Add the mutton pieces and potato cubes. Fry everything for few minutes.
7. Add water and salt as needed.
8. Cover the pressure cooker and cook for 6-7 whistles.
Note :- Each pressure cooker is different. Tender mutton cooks faster. Cook till you are satisfied with the tenderness of the mutton pieces.
9. After the pressure is gone, open the cooker. Garnish with fresh curry leaves and cilantro.
Serving Suggestion
- You can serve this with white rice, parotta, dosa, idli, chappatti, naan, white bread, idiyappam, aapam, pathiri etc. The possibilities are endless.