Mutton Kuzhambu

This is one of the basic mutton curries. Not much grinding required here. I believe this is the way it is made in villages too. I have some nostalgic memories of my aunt, making it in huge vessels for the village fair. Lamb can be used as a substitute, but it doesn't have the distinct flavor that mutton does.

Mutton - 2 lbs

Ginger Garlic paste - 4 tbsps
Onion - 1 1/2 Big - Coarsely chopped
Tomatoes - 1 Medium - Finely chopped
Potato -1 Medium (Optional) - Medium size pieces

Dry Garam Masala - Cloves, Cardamom, Cinnamon
Fennel Seeds - 1 1/2 tbps ( this is a must)

Turmeric, Chilli powder , Corriander powders - as required
Gingelly oil - 1tbsp - optional

1.Clean the mutton ,smear with turmeric and allow to rest for 10 mins
2. Add Chilli powder, ginger garlic paste ,1/2 tbsp of salt to a pressure cooker , mutton pieces. Add water to cover the mutton pieces and allow 6 whistles.
-You can skip step 2 if you are in India.
3. Add oil to a kadai and add all the dry garam masala and fennel seeds. Then add the onions and fry for atleast 15 mins.
4. Add tomatoes and allow it to mix well.Now add the ginger garlic paste.
5. When the smell of ginger garlic paste is gone, add cumin, chilli powder, corrinader powder. Also add the potatoes and salt.
6.When this all mixes well, add the mutton pieces and coat well.
7. Add a cup of water.
8. Transfer the contents to a pressure cooker and allow 3 whistles
--You can skip step of you have enough time to allow the curry to boil. That should take 30-45 mins on medium flame.
9. Remove the whistle, reduce the flame to low-medium and keep stirring. This allows the curry to leave out oil.
10. Once you get the disered consistency, add a spoon of gingelly oil(nalla yaennai) and serve.