MUTTON KURUMA:

Ingredients:
Mutton pieces‐ 1 kilo
Ginger paste‐1 tbsp
Garlic paste‐ 1 tbsp
Peppercorns‐ 1 tsp [powdered coarsely]
Ghee‐ 1 tbsp
Oil‐ 4 to 5 tbsp
Fennel seeds‐ 2 tsp
Poppy seeds‐ 1 tbsp
Green chillies‐ 12
Coconut‐ 1 [shredded finely]
Cinnamon‐ 1 tsp
Cloves‐5
Cardamom‐ 1 tsp
Chopped onion‐ 2 cups
Chopped tomatoes‐ 2 cups
Coriander powder‐2 tbsp
Lemon juice‐ 2 tsp
Coriander leaves‐ a handful [finely chopped]
Curry leaves‐ 2 springs
Salt to taste
Method:
Wash and clean the mutton pieces.
Pressure cook this mutton with the ginger paste, garlic paste and pepper
powder. Heat a kadai and add 1tbsp oil with the ghee.
Add the fennel seeds, poppy seeds, and the green chillies and fry for a
few minutes. Add the shredded coconut and fry to a light golden colour.
When cooled, grind the ingredients to a fine paste.
Powder the cinnamon, cloves and cardamom finely.
Heat a big vessel and add the remaining oil.
When the oil becomes hot, add the chopped onion and fry well to a light
brown colour.
Add the powder and fry for a few minutes.
Add the chopped tomatoes and fry well.
Add 2 to 3 cups of water, then the mutton and enough salt.
Let it simmer for 10 minutes.
Add the coriander powder with the turmeric powder and cook for a few
minutes. Now add the ground masala and cook for 15 to 20 minutes until a
nice aroma floats on the air.
Put off the fire and add the lemon juice, chopped curry leaves and
chopped coriander leaves.