Lamb Kuruma ( ?????? ??????? - 2)

1.Mutton - 500 gms

2.Sliced onions - 1 big

3.Sliced tomatoes - 1 big

4.Canola oil - 2 tbsp

5.Whole spices - ( cinnamon stick - 1 small pieces, cloves - 2,cardamom pods - 1)

6.Salt - to taste

7.Curry leaves - few
8.Coriander leaves - few


To roast and grind:


1.Oil - 2 tsp
2.Whole spices - (cinnamon - small piece, cloves - 3, cardamom pods - 3)
3.Kus kus (Poppy seeds) - 1 tbsp
4.Fennel seeds - 2 tsp
5.Cashew nuts - 8 pcs (optional)
6.Sliced onions - 1/2 cup ( preferably sambar onions)
7.Coriander powder - 1 tbsp
8.Garam masala powder - 2 tsp
9.Turmeric powder - 2 tsp
10.Grated coconut - 5 tbsp
11.Green chillies - 3 no's
12.Ginger - 2 "
13.Garlic pods - 4 


Preparation:


1.First roast the ingredients to grind in the pressure pan and grind it to a fine paste ( grind like sandal paste gives good taste to the kuruma).
2.Heat oil in the same pressure pan and season the whole spices to get nice aroma.
3.Then add the curry leaves and onions till translucent. Now add the sliced tomatoes with salt, close the pan with lid to cook the tomatoes.
4.After the oil comes on the top, add the cleaned mutton pieces stir it well.
5.Then add the grounded paste to the pan and turn it well till the masala coated to the mutton pieces.
6.Pour 3 cups of hot water to cook and close the lid without putting weight.
7.Turn the fire to medium and leave it to cook for 30 mts. The raw smell of masala should goes off and mutton pieces cooked to tender.( the oil should separate on the top )
8.After 30 mts, Sprinkle the coriander leaves on top and close the lid.
9.Now you can transfer the lamb kuruma to serving bowl.Enjoy the Yummy creamy Lamb Kuruma with plain rice, roti, poori or with Lamb biryani.
10.We enjoyed the Lamb Kuruma with Lamb Biryani and Lamb Fry.