Well, in Tamil, this recipe will be named as 'Thanjavur Aatukari Kozhambu'!!. Thanjavur is a city in Tamil Nadu which is known for the famous Brihadiswara temple. This Hindu temple was built by Emperor Raja Raja Chola I in 1010 AD and has stood the test of time for the past 10 centuries.
As for this recipe, its one of the yummiest mutton recipes, I have made over the last few months. So, go ahead and give it a try!
Ingredients:
Mutton:500 gm
For the masala: 1
Dry red chilli: 6-7
Shallots: 15 full
Cumin seeds: 1 tsp
Garlic: 6-7 cloves
Curry leaves: 1 sprig
For the masala: 2
Cashew nuts:15
Poppy seeds: 1 tbsp
Black pepper corns: 1 tbsp
Masala to coarsely grind:
Cloves: 2
Bay leaf: 2
Cinnamon : 1 inch piece
Green cardamom: 2
For the gravy:
Shallots: 5, finely chopped
Tomatoes: 2, finely chooped
Ginger paste: 1 tbsp
Turmeric powder: 1/2 tsp
Coconut oil: 3 tbsp
Method:
1. Wash, pat dry the mutton pieces and smear turmeric and salt, keep aside.
2. In a pan heat oil, saute dry red chilli, shallots, cumin seeds, garlic and curry leaves. Grind it to a smooth paste, keep aside. This is paste 1.
3. Dry red chillies, poppy seeds, cashew nuts and pepper corns.Grind it to a smooth paste, keep aside. This is paste 2.
4. Coarsely grind cloves, cinnamon and cardamom and keep aside.
5. In a heavy bottomed cooker, add the coarsely ground masala along with the bay leaf and saute till you get an aroma of the spices.
6. Add the shallots and saute till they are brown in color. Add the tomatoes, turmeric powder and stir till they turn soft. Add the ginger paste and saute till the raw smell disappears.
7. Add the mutton pieces and stir till the masala is coated. Add the paste 1, stir well. Keep stirring for 5-6 minutes.
8. Add the paste 2 and mix well, keep stirring till the masala is well mixed. Add 2 cups of water and close the pressure cooker and cook for 4 whistles on high flame and for 10-15 minutes on slow flame. Put off the fire.
9. When the pressure is fully released, open the cooker and transfer to a serving bowl.
10. Serve hot with rice, chapatis or idlis/appams.
As for this recipe, its one of the yummiest mutton recipes, I have made over the last few months. So, go ahead and give it a try!
Ingredients:
Mutton:500 gm
For the masala: 1
Dry red chilli: 6-7
Shallots: 15 full
Cumin seeds: 1 tsp
Garlic: 6-7 cloves
Curry leaves: 1 sprig
For the masala: 2
Cashew nuts:15
Poppy seeds: 1 tbsp
Black pepper corns: 1 tbsp
Masala to coarsely grind:
Cloves: 2
Bay leaf: 2
Cinnamon : 1 inch piece
Green cardamom: 2
For the gravy:
Shallots: 5, finely chopped
Tomatoes: 2, finely chooped
Ginger paste: 1 tbsp
Turmeric powder: 1/2 tsp
Coconut oil: 3 tbsp
Method:
1. Wash, pat dry the mutton pieces and smear turmeric and salt, keep aside.
2. In a pan heat oil, saute dry red chilli, shallots, cumin seeds, garlic and curry leaves. Grind it to a smooth paste, keep aside. This is paste 1.
3. Dry red chillies, poppy seeds, cashew nuts and pepper corns.Grind it to a smooth paste, keep aside. This is paste 2.
4. Coarsely grind cloves, cinnamon and cardamom and keep aside.
5. In a heavy bottomed cooker, add the coarsely ground masala along with the bay leaf and saute till you get an aroma of the spices.
6. Add the shallots and saute till they are brown in color. Add the tomatoes, turmeric powder and stir till they turn soft. Add the ginger paste and saute till the raw smell disappears.
7. Add the mutton pieces and stir till the masala is coated. Add the paste 1, stir well. Keep stirring for 5-6 minutes.
8. Add the paste 2 and mix well, keep stirring till the masala is well mixed. Add 2 cups of water and close the pressure cooker and cook for 4 whistles on high flame and for 10-15 minutes on slow flame. Put off the fire.
9. When the pressure is fully released, open the cooker and transfer to a serving bowl.
10. Serve hot with rice, chapatis or idlis/appams.
Comments
Post a Comment