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CHETTINAD MUTTON  KULAMBU

BY WHISKAFFAIR

Add poppy seeds, Whole dry red chilies, cumin seeds, fennel seeds, cloves, whole cinnamon stick, whole black peppercorns, garlic, ginger, onions and fresh coconut to the small jar of a blender.

STEP 1

Add water and blend to make a smooth paste. Scrap the sides of the blender a few times while blending. Set aside.

Step 2

Heat vegetable oil in a pressure cooker over high heat.

Step 3

Once the oil is hot, add onions, curry leaves, and green chili peppers. Cook until onions are softened. Keep stirring at regular intervals. It will take 4-5 minutes.

step 4

Add tomatoes and salt to taste and cook for 2-3 minutes. Stir frequently.

Step 5

Add turmeric powder and Kashmiri red chilli powder and cook for another minute.

step 6

Now add the ground masala paste and  bone-in mutton pieces and stir well. Clean the jar using some water and add the water to the pressure cooker to prevent wastage of the masala.

step 7

Add water to the cooker and close the lid. Pressure cook for one whistle on high heat. Then set the heat to low and cook for 20-25 minutes.

step 8

Remove the cooker from heat and let the pressure release naturally. 

Step 9

Open the lid of the cooker once the pressure is released and garnish with chopped cilantro. Serve hot.

Step 10

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For detailed Mutton Kulambu Recipe, click at the link below.

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