Mutton Chur Kulambu

“Chur” is the Tamil word which indicates sharpness of the food items.

Mutton – 1 Kg

Ginger paste – 2 tbsp

Garlic paste – 1 ½ tbsp

Salt to taste

Chilli powder – 2 1/2 tbsp

Coriander powder – 2 tbsp

Turmeric powder – 3/4 tsp

Curry Masala Powder – 2 tbsp

Tomato, diced – 2nr

Gingelly oil – 60 ml

For Tempering

Gingelly oil – 3 tbsp

Saunf  – ½ tsp

Shallots, chopped – 100gms

Curryleaf – a few

For making coconut paste

Coconut (Big) – 1nr

Saunf- ½ tsp

Poppy seeds – 1 tbsp

Method of preparation:

1. Wash the mutton pieces; add mutton, ginger paste, garlic paste and salt into the pressure cooker. Saute it till the water in mutton gets dry.
2. Now add the gingelly oil, chilli powder, coriander powder and turmeric powder. Fry it well till the masala powders coats over mutton and sauté till oil separates from mutton.
3. Add the required amount of water, tomato and curry masala powder.
4. Mix it and boil well. Now close the cooker. Let the mutton to cook well.
5. Take a pan, pour gingelly oil and temper saunf, shallots and curryleaf. Fry the shallots till it becomes golden colour. Pour the cooked mutton into tadka and mix well.
6. Put coconut, saunf and poppyseed together and grind it into very fine paste. Add this coconut paste mixture into the mutton curry. Stir it well.
7. Cook it well in simmer till aroma spreads and the oil floats over the top of the curry.
8. Now the Mutton Chur Kulambu is ready to serve.