Pachai Masala Kari Kuruma - Delicious Mutton Gravy
Green coloured mutton gravy-could replace mutton with vegetables
Ingredients
- 500 gm Mutton
- 3/4 cup Thick beaten curd
- 250 gm Potato
- 2 tbsp Oil
- 1" piece Cinnamon Karugapatta
- 3 nos Cloves Grambu
- 4 nos Cardamoms Elakka
- 8 nos Curry leaves
- 20 nos Mint leaves
- 2 nos Onion sliced, large
- 2 nos Green chillies slit
- 1 tsp Turmeric powder
- Salt As reqd
- 1/2 of Lime
For grinding Masala 2:-
- 1/2 of Coconut
- 2 tsp Poppy seeds Khashakhasha
- 2 nos Tomato large
Instructions
- Clean and wash mutton and chop to pieces.
- Marinate in beaten curd for half an hour.
- Skin the potatoes and quarter them and place in a pan of cold water.
- Heat ghee in a heavy pan.
- Saute the cloves, cinnamon, fennel and coriander seeds.
- Add the onions and green chillies and saute till the onions turn transparent.
- Add ginger-garlic paste and saute for a minute.
- Add coriander leaves, mix and remove from heat.
- Grind all these ingredients to a fine paste. (Masala 1)
- Grind the coconut and poppy seeds with the tomatoes to a fine paste. (Masala 2)
- Heat oil in a heavy pan.
- Temper with whole spices.
- Add curry leaves and mint.
- Lower the heat and add sliced onions and slit green chillies and saute till onios turn a light brown.
- Add turmeric powder and salt and fry for 2 - 3 mins.
- Add the mutton with curd and Masala 1 and fry on very low heat till the oil rises to the top.
- :- Care should be taken not to burn the masala or it will loose its green color.
- Add potatoes and Masala 2 and pressure cook for 20 mins till potatoes and meat are done.
- Add the juice of half lime and serve.
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