Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you

Here in USA we get nice mutton in Halal grocery stores. The lamb that we get in American grocery stores are not that good. So try this recipe with the halal stores mutton. Also if you buy muton don’t keep it for many days in freezer so finish it off in 3 days.

Mutton Kulambo

Rice and Mutton Kolumbu

IngredientsFor cooking mutton

1. Mutton – 1 and 1/2 pound

2. Redchilli powder – 1/2 tsp

3.Turmeric podwer-1/2 tsp

4.Salt as needed

 

For grinding

1.Onion -1 (if you have small onions/red shallots/chinna venkayam then take that equalent to big onion/periya venkayam/ballari venkayam)

2.Corriander seeds -3 tsp

3. Jeera – 1/2 tsp

4. Red chillies -4 to 5

5. Curry leaves as needed

6. Grated coconut -2 tsp

7. Pattai/Cinamon sticks- 2

8. Cloves/Kirambu-2

9.Sombu- 1/4 tsp

10.Little turmeric powder

11.Oil as needed for frying above ingredients

For sauting

1.Oil – 1 tsp

2.Onion – cutted 1 cup

3. Curry leaves as needed

 

Preparation

1. Pressure cook the mutton with the ingredients mention under For Cooking mutton for 5 to 6 whistles with water.

2. Fry well all the ingredients under For Grinding grind that well.

3. Pour oil in Kadai.Heat and add cutted onions (optional) and curry leaves then add the grinded masala and pressure cooked mutton and cook for 10 to 15 mins so that raw smell goes away and gravy thickens.

This entry was posted on Thursday, February 1st, 2007 at 11:37 pm and is filed under Gravy, Mutton Varieties, Non Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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