SOUTH INDIAN GOAT CURRY (MUTTON KULAMBU)
Yum
This is one mouthwatering curry that goes well with anything. These are so delicious and flavorful made by slowly simmering the mutton along with the spices and gravy mixture. Goat is a flavorful meat so if you cook it with right proportion of spices it makes one awesome main course for any occasions. This is a simple and easy way to prepare, especially if you are new to indian cooking or cooking itself. If you have a slow cooker this recipe can also be prepared using the same method, slow cooker makes the goat even tender and juicy.
PREP TIME : 15 MINS COOK TIMES : 30 MINS SERVINGS : 2 TO 3
Wash the goat pieces, add the required salt and a teaspoon of turmeric, let it sit for atleast half an hour. Rememeber to always add turmeric to any meat dishes they are antibacterial and ofcourse improves your immunity. Turmeric is widely used in indian cooking both vegetarian and non vegetarian because of its health benefits.
I used pressure cooker, this makes life so much easier. Pressure cooking the meat makes it tender and juicy. However if you dont have them, just use normal cooking vessel it tastes the same but may take little longer than pressure cooker. Begin by just dropping half of the sliced onion, tomatoes, a tablespoon of ginger garlic paste, the marinated goat and a quarter cup of water. Pressure cook on medium flame for three whistles. If you are using a pot, cook until the mutton is done. Once cooked, heat a separate pan, add the oil, then the spices such as bay leaf, cloves, cinnamom stick, one cardamon, half teaspoon of cumin, once it turns brown add the rest half of sliced onion and a teaspoon of ginger garlic paste fry until its brown. Now add the coriander powder, red chili powder, one green chili, fry well for few seconds. Dont burn them, remember to keep the flame on low while frying the spice powder. Add the cooked mutton to it and mix well, keep the flame on medium. Let the mutton slowly cook with the spice mixture, once it begins to oozes oil along its sides, add the ground mixture. To grind, in a blender add about 2 tablespoon of coconut, 1 teaspoon of poopy seeds, 3 cloves, 1/2 inch cinnamon, 1 teaspoon of fennel seeds, 1 teaspoon cumin seeds, pepper corns to a smooth mixture. All the above grinded spices itself makes the garam masala, so there is no necessity to add the garam masala powder. However you can still add if you prefer. After adding the blended paste. Cook for another 10 mins, garnish with coriander leaves and serve hot.
TIPS
While pressure cooking the mutton also add the cilantro/ coriander stems, it gives nice freshness to the goat curry.
Any questions comment below. As always Happy cooking!
Goat/ Mutton peices - 1 pound (1/2 kg)
onion - 1 big sliced
tomatoes - 1 big chopped
ginger garlic paste - 1 tablespoon + 1 teaspoon
ginger garlic paste - 1 tablespoon + 1 teaspoon
red chili powder - 1 teaspoon
green chili - 2 (optional)
coriander powder - 2 teaspoon
coriander/cilantro leaves with stems - few
for tempering
oil - 1 tablespoon
bay leaf - 1
cloves - 4
cinnamon - 1inch stick
cardamom - 1 pod
star anise - 1
for tempering
oil - 1 tablespoon
bay leaf - 1
cloves - 4
cinnamon - 1inch stick
cardamom - 1 pod
star anise - 1
To grind
coconut grated or sliced - 2 tablespoon
poppy seeds - 1 teaspoon
whole black pepper corns- 5
cloves - 3
cinnamon stick- 1/2 inch
cardamom - 1 pod
cumin seeds - 1 teaspoon
fennel seeds - 1 teaspoon
 |
| marinated mutton with salt and turmeric |
 |
| cooked mutton |
 |
| sauted spices with onion and ginger garlic paste added |
 |
| spice powder added to the oil |
 |
| spices ready for grinding |
 |
| blended mixture added to the curry |
PREP TIME : 15 MINS COOK TIMES : 30 MINS SERVINGS : 2 TO 3
Wash the goat pieces, add the required salt and a teaspoon of turmeric, let it sit for atleast half an hour. Rememeber to always add turmeric to any meat dishes they are antibacterial and ofcourse improves your immunity. Turmeric is widely used in indian cooking both vegetarian and non vegetarian because of its health benefits.
I used pressure cooker, this makes life so much easier. Pressure cooking the meat makes it tender and juicy. However if you dont have them, just use normal cooking vessel it tastes the same but may take little longer than pressure cooker. Begin by just dropping half of the sliced onion, tomatoes, a tablespoon of ginger garlic paste, the marinated goat and a quarter cup of water. Pressure cook on medium flame for three whistles. If you are using a pot, cook until the mutton is done. Once cooked, heat a separate pan, add the oil, then the spices such as bay leaf, cloves, cinnamom stick, one cardamon, half teaspoon of cumin, once it turns brown add the rest half of sliced onion and a teaspoon of ginger garlic paste fry until its brown. Now add the coriander powder, red chili powder, one green chili, fry well for few seconds. Dont burn them, remember to keep the flame on low while frying the spice powder. Add the cooked mutton to it and mix well, keep the flame on medium. Let the mutton slowly cook with the spice mixture, once it begins to oozes oil along its sides, add the ground mixture. To grind, in a blender add about 2 tablespoon of coconut, 1 teaspoon of poopy seeds, 3 cloves, 1/2 inch cinnamon, 1 teaspoon of fennel seeds, 1 teaspoon cumin seeds, pepper corns to a smooth mixture. All the above grinded spices itself makes the garam masala, so there is no necessity to add the garam masala powder. However you can still add if you prefer. After adding the blended paste. Cook for another 10 mins, garnish with coriander leaves and serve hot.
TIPS
While pressure cooking the mutton also add the cilantro/ coriander stems, it gives nice freshness to the goat curry.
Any questions comment below. As always Happy cooking!
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