This is how it can be prepared for 1Kg lamb.
Lamb/mutton – 1 Kg
Dry grind
- Fennel seeds – 2 Tbsp
- Poppy seeds – 2 Tbsp
- Corriander powder – 2 Tbsp
- Chilli powder – 2 Tbsp
- Turmeric powder – ½ tsp
Wet grind
- Garlic – 8 cloves
- Ginger – 1 inch piece
- Coconut – 3/4th of ½ a medium size coconut
Tempering
- Fennel seeds – 1 spoon
- Cloves – 2
- Aniseed flower – 1
- Cinnamon – 2 sticks
- Curry leaves – 2 twigs
Others
- Onion – 1
- Tomato – 1
- Oil – 4 Tbsp
- Salt
Grind the dry ingredients into a fine powder. Grind the wet ingredients into a smooth paste. Chop the onions and quarter the tomatoes.
Heat oil in a thick bottom pan and add the tempering ingredients. Once the fennel seeds change colour add the chopped onions and fry till golden. Add the powders and fry for 2 minutes. When it starts sticking to the pan add the quartered tomatoes and fry till they are slightly mushy. At this stage add the ginger-garlic-coconut paste and fry well till the raw smell disappears. The masala might need some water to stop it sticking it to the pan. When a nice aroma comes from the masala add the washed and diced lamb/mutton. There are two ways you can do it. The quickie way is to cook the meat in a cooker and add the cooked meat to the masala. The round about way is to add the lamb raw and add 4 cups of water to the masala. Close the gravy with a lid and simmer until the lamb is cooked. This might take some time and not very environmentally friendly. The guilt can be erased to some extent as it is once-in-a-while dish and it really is worth it. Once the lamb is done and the gravy reaches your desired consistency switch off the flame. The consistency I prefer is thick gravy. It is great for boiled rice and idlis. Hot steaming idilis with mutton kuzhambu is S’s favourite and mine too.
THANKS http://tamilspice.blogspot.com
THANKS http://tamilspice.blogspot.com
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