Mutton Kuzhambhu / Lamb Curry

Here is a delicious recipe for mutton kuzhambhu passed on by my grandmother to my mother and now to me. We rarely include mutton/lamb in our diet probably once a year and that's the reason why it took so many years  for this recipe to be posted in this blog.The original recipe calls for grinding the masala one by one to a smooth paste. Ya, they did that in the good old days when they did'nt have any access to ready made masala powders, using the 'Ammi kal'  (stone grinder) by hand. Though my mom followed the method for quite some time she switched to the mixer eventually. She also adds some potatoes which gives a unique flavor to this dish.
I have given the original recipe as such and also some modifications needed to suit our kitchen :)

Ingredients :
500 gm Mutton/lamb chopped
1 medium onion
1 medium tomato
1 tsp chilli powder
2 tsp coriander powder
1 tsp turmeric powder
2 medium potatos peeled and cubed
1/2 cup chopped coriander leaves
for tempering 
1 tsp sombhu/ fennel seeds
few curry leaves
Paste 1
8 cloves garlic
1 inch piece of ginger
Paste 2:
1 inch cinnamon
4 cloves
Paste 3:
1 tsp whole pepper
2 tsp jeera/cummin
 Paste 4:
1/4 cup shredded coconut
1 tsp poppy seeds (optional)  - I didnt use


Method:
Traditionally each masala set is ground seperately.
But here is how I made it.
Grind the garlic, ginger, cinnamon, cloves, pepper and jeera to a smooth paste.keep aside.
Next grind the coconut and the poppy seeds (optional) to a smooth paste. keep aside.
Pressure cook the mutton with salt, turmeric, and 1/2 tsp of chilli powder and 1 cup water for  upto 4 - 5 whistles.


In a thick bottomed sauce pan, add 2 tblsp of oil.
Add the fennel seeds and curry leaves when the oil is hot.
Then add the chopped onion and fry till translucent.
Reduce the heat to medium and add the ground masala paste and fry for couple of minutes.
Then add the chopped tomatoes and salt fry till the oil seperates on the sides.
Now add the chilli powder, coriander powder, and turmeric powder and mix well. 
Add the cubed potatoes and about 1/2 cup of water and cook covered for 3-4 minutes.
Then add the cooked mutton along with the water. Mix well, cover and cook for 10 mins.
At last add the ground coconut mixture, chopped coriander leaves and cook uncovered for another 2 mins or just until it comes to a boil again. 
 Serve hot with steamed white rice

Notes/Variations:

• Poppy seeds are optional, I didnt use it for this dish
• I follow the same recipe to make chicken kuzhambhu
• This recipe is a bit on the spicier side, reduce the spice levels or increase the coconut to 1/2 cup for a mild/less spicy version and vice versa.
• If its difficult to make the paste in your blender  try the following - Mix together 2 tblsp of ginger garlic paste(readymade) with 2 tsp of garam masala , 1 tsp pepper powder and 1 tsp jeera powder. 
• You can also use thick coconut milk instead of coconut paste although there will be a slight difference in taste.
• Cauliflower and potatoes makes a great vegetarian substitution.

Other Related recipes:
Chettinad chicken kuzhambhu/curry 
Lamb/Mutton soup
Mutton Chops Pepper fry