A typical tamil style mutton curry which is cooked using drumsticks and potatoes. You can serve it with chapathi, dosas or rice.
Ingredients:
Mutton – 1/2 kg
Ginger-garlic paste – 1 1/4 tbsp
Red chillie powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Cinnamon – 1/2 inch piece
Cloves – 2
Onion – 2 medium
Coriander leaves – 2 tbsp (chopped)
Drumstick – 1
Potato – 1 small
Coconut shredded or cut into pieces – 1/2 cup
Poppy seeds/Khus-khus – 1 1/2 tsp
Tomato – 2 medium
Thick tamarind pulp – 1/2 tsp
Salt – to taste
Preparation:
Wash the mutton and keep it aside, adding some salt and turmeric to it. Grind the coconut in a mixer alongwith poppy seeds to a fine paste. You may add 2 tbsp of water to make it into a smooth paste. Dice the potato and chop the onions , tomatoes and drumstick.
This is a one pot dish and you can prepare this curry in a pressure cooker. Heat a cooker and add oil. Add the cinnamon, cloves and the chopped onions. Saute for 5 minutes until the onions turn pinkish in colour. Then, add the ginger-garlic paste and saute until the raw smell disappears. Next, in goes the tomatoes and the red chillie powder, coriander powder and saute for another 3 to 4 minutes. When they are sauteed well, add the washed mutton, salt, tamarind pulp and 1 tbsp of coriander leaves and saute once again for 3 to 4 minutes. You need to add 2 1/2 cups of water to it and enough salt. Close the cooker with the whistle on. After the first whistle, reduce the flame to low and cook for a further 4 to 5 whistles or on slow flame for aout 15-20 minutes, depending on the tenderness of the meat.
After 20 minutes, when the pressure cooker has cooled down, open it and add the drumstick, potatoes and the ground coconut. Close the cooker again and cook it until you hear the first whistle or for 4-5 minutes. Take it off the stove immediately.
Garnish it with coriander leaves and serve with rotis or rice.
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