Prep these before you start... clean the mutton, chop the veggies, crush or make a paste with ginger garlic.
Assemble the masala powder and make the coconut khus khus paste.
Heat oil in a pressure cooker pan and season with bay leaf, cinnamon, cloves, star anise, fennel seeds & curry leaves
Add in ginger garlic paste and saute for few seconds.
Now add the roughly chopped chinna vengayam / sambar onions and fry a little bit.
Followed by the chopped tomatoes and cook till soft.
Now add the mutton pieces with turmeric powder and a pinch of salt.
This step is very important according to Solai auntys recipe… its called as ” Thirakkirathu” meaning sauteing the meat well in the oil until the water oozes out from it. So saute the meat well until they brown a bit.
Now add the kuzhambu thool and the remaining salt.
Pour in water, just about 2 cups or to immerse the meat.
Cover the the lid and pressure cook upto 4 whistles.
Once the steam releases, slowly open the lid and your gravy will look like this.
Now start simmering it over low flame adding in the tamarind extract.
Grind coconut, fennel seeds and khus khus to a fine paste using little water. Once the gravy thickens a bit, add in the coconut, fennel khus khus paste.
Simmer for few minutes until the oil separates… garnish with curry and coriander leaves. Switch off!
Serve as a side for idli / dosai / parotta or top it over steaming rice or biryani!
Video
Notes
Notes
Using Kuzhambu thool gives nice texture and thickness to the gravy as it includes toor dal which helps to thicken the gravy. You also substitute it with sambar powder which also helps.
Usually for tender baby goat meat / mutton the meat should cook in 4 whistles. The raw meat will look pink in color if the meat is tender. If the meat is too red in color then the meat may be tough and needs little longer to cook.