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PrintMUTTON KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
- Add the onions, tomatoes, garlic and ginger. Stir and add turmeric powder. Sauté till the onions are soft.
- Add the meat and stir for about 5 minutes till it is well coated with spices and begins to turn pink.
- Add the garam masala, black pepper and cumin powder. Adjust seasoning with salt and chili, add in the tomato sauce. Add cups of warm water and stir till well blended.
- When mixture comes to a boil, stir in the ground spice powder.
- Cover and cook for about 30-35 minutes, stirring till the meat is tender.
INGREDIENTS
- ½ kg boneless mutton, cut into serving pieces, discard the extra fat, rinsed and drained
- 100 grams tomato sauce or pureed tomato
- 60 grams chopped tomatoes
- 4 garlic cloves, halved
- 2 tablespoon minced fresh ginger
- ½ teaspoon turmeric powder
- 60 grams finely chopped onions
- Red chili powder, to taste
- 1 teaspoon garam masala powder
- 1 teaspoon black pepper and cumin powder
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- 2 tablespoon Cooking oil
- Few curry leaves
- 1 bay leaf
- 3-4 cinnamon sticks
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon urad dhal
- Spice powder, Ground
- 1 teaspoon fennel seeds
- 1 teaspoon sesame seeds
- Dried red chili, to taste
- 1 teaspoon cumin seeds
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