Mutton Kozhambu

Mutton Korma

• 
  
  Take 1/2 kg of mutton , cut into 1 inch pieces. Wash it thoroughly in running water and drain it.
• Apply 1 tsp of chilli powder, 2 tsp of coriander powder and 1/2 tsp of turmeric powder and salt to taste.
• Let it marinate for half an hour.
• Cook it in a pressure cooker with 2 cups of water, 1 sliced onion, 1 chopped tomato and 1/2 inch piece of ginger for 20 minutes.
• Cool it. In the meantime, heat a pan with 2 tsp of oil. Put in one piece of cinnamon, 2 pieces of cloves and 1 tsp of aniseeds, powdered coarsely. In quick succession, put in a few curry leaves, 6 cloves of crushed garlic, 1 finely chopped onion (Tip-use Madras sambar onion for this, if available) and saute well till golden brown.
• Add one chopped tomato (country tomato, if available) and fry till oil separates. (Tip- Add 1/2 tsp of salt here to soften the tomato and it will get cooked into a paste soon).
• Now pour the cooked mutton into the pan and let it come to boil. Simmer it till it is thicker.
• Grind 1/4 cup of coconut (If coconut is not available, substitute 2 tbsp of dessicated coconut or another 2 tsp of fried gram), 2 tsp of fried gram and 1 tsp of aniseeds to a fine paste with very litle water.
• Add it to the simmering gravy and stir well till it is absorbed into the gravy. Simmer for 5 more minutes on low heat and take it off the heat.
• Garnish with chopped coriander leaves and serve hot with rotis or rice.

Variation from our hometown:

Mutton Kozhambu

Measurement of all ingredients as above. Tamarind will be an additional ingredient.
Pressurecook the mutton with turmeric powder, 1 cup of peeled shallot (sambar onion), 1 chopped country tomato and 1 inch piece of crushed ginger. Cool and add the juice of half lemon-sized tamarind and salt to taste. Keep aside.
Heat 2 tsp of oil. Put in 1 tsp of crushed aniseed, 1 piece of star anise and 1/2 tsp of 'kadal paasi' (optional).
Keep stirring on low heat while you do the next steps in cooking.
Put in a few curry leaves. Add 6 cloves of chopped garlic and 1/2 chopped onion. Stir and add 2 tsp of chilli powder and 2 tsp of coriander powder. Add the cooked mutton mix with the stock and bring it to boil. You can add vegetables like brinjal, drumstick, potatoes or radish (all cut into medium sized pieces) and let it simmer on medium heat, till the veggies are cooked. Stir now and then and keep the vessle covered with a small part uncovered for the steam to escape.
Add a paste of 2 inch piece of coconut (optional), 3 tsp of fried gram, 1 tsp of aniseeds, 1 clove and 1/2 inch piece of cinnamon. Bring it to boil on medium heat, stirring it for about 3 minutes and take it off the heat when it starts to boil. Serve hot with rice.

Another variation. Potato Mutton Masala

In the mutton korma recipe above, add half cup of washed channa dal when you cook the mutton in the pressure cooker. 

Again add two peeled, washed, and cubed potatoesto the cooked mutton when the pressure cooker cools and proceed with the cooking. This variation is good for making korma in larger quantity with less mutton.