Chettinad Mutton Kulambu – 2

Ingerdients:
Mutton – ? Kg.
Garlic – 10 Flakes
Small Onion ? 15 Nos.
Tomato – 1 small Chopped
Oil – 2 Tablespoon
Fennel Seeds Sombhu – ? Teaspoon
Cumin Seeds – Jeeragam – ? Teaspoon
Fenugreek ? Vendhayam – ? Teaspoon
Curry Leaves A little
Salt – To taste
Wet grind separately::
Kulambu Powder – 2Tablespoon
Cumin Seeds – Jeeragam – ? Teaspoon
Fenugreek ? Vendhayam – ? Teaspoon
Grated Coconut – 2 Tablespoon
Small Onion – 5 Nos.
Method:
Heat a pressure cooker and add oil. Then add fennel, cumin, and fenugreek, and allow it to spatter.
Then add small onion, garlic, tomato, curry leaves and turn for a few minutes.
Then add the well-washed mutton and turn and allow to slightly cook till the water from the mutton separates.
Then add the wet ground masala, salt and cook for two minutes, then add required water and close the pressure cooker with lid and allow it to cook for two ? three whistle. Read More at: www.chettinadcooking.com

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