Varutharacha mutton kulambu

Ingredients

1)For Masala:

• Coconut - 1 cup
• Curry leaves - 1 sprig
• Fennel Seeds - 1 teaspoon
• Poppy seeds - 1 teaspoon (optional)
• Cloves - 3
• Cardamom - 2
• Cinnamon - 1 inch stick
• Black Pepper - 4 or 5
• Star Anise - single petal (optional)
• Chilli Powder - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Coriander Powder - 2 teaspoons

2)The season:

• Mustard seeds - 1/4 teaspoon
• Onion - 1 large (Sliced)
• Tomato - 1 medium
• Ginger garlic paste- 1 tablespoon
• Pudina Leaves - 2 stems
• Coriander Leaves - 4 to 5 stems
• Potato - 1 small (optional)
• Tamarind juice - lemon size ( Soak it in water and extract the juice)
• Salt to taste.

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Preparation

• 1)For Masala:
  Saute the coconut in a kadai with the above said ingredients in a medium flame. Don't burn the coconut.Keep sauteing it continuously. If it sticks to the kadai add little oil. When the coconut becomes light brown add turmeric, Chilli powder, coriander powder and saute it again well. The masala should become nice reddish brown. Then remove from fire. Allow it to cool and grind it to a smooth paste. Clean the mutton and marinate it in 1/4 teaspoon turmeric, 1/2 tsp chilli powder and 1 teaspoon salt.Allow it to marinate for 15-30 minutes.
• 2)The season:
  .Heat oil in a pressure cooker and add mustard seeds, when they pop add onions.Saute it. When the onions become soft add ginger garlic paste and saute.When the raw smell goes off add chopped coriander and pudina leaves and saute it for 1 minute. Add the marinated mutton and mix well.Allow it to cook for 5 minutes sauteing in between. Then add the tomato along with the ground masala and mix well. After 3 minutes add the tamarind juice along with 1 cup water.