Mutton Kozhambu/Kari Kozhambu

A simple, authentic, and tasty recipe for mutton kozhambu. I
learned this recipe from my MIL and probably this is one method her mom makes and all her children and grandchildren loved to have her kari kozhambu, that's how it is supposed to be named. But of course, those days they did not use the cooker and all grinding where done in ammi, the natural groundwater they used and every cooks hand also has something to do with the taste of a recipe. We can only try to replicate as much as possible. 

Preparation Time: 10 mins |Cooking Time: 35 mins |Serves: 4

Ingredients:
Mutton - 1/2 kg / 2lb
Onion - 1 big finely chopped 
Tomatoes - 2 medium chopped 
Mint leaves 
Chili powder - 2 tsp
Turmeric - 1/2 tsp
Oil
Salt to taste 
Curry leaves and cilantro for garnish 

Grind:
Ginger - 1 inch
Garlic - 5 pieces 
Green chili - 3 to 4 no’s
Sombu - 1 tsp 

For tempering:
Cinnamon - 1 inch
Cloves - 3 to 4
Bay leaf - 1

Method:

• In a cooker, add oil temper with the masala.

• Add onions and saute for a while.

• Add the ground ginger-garlic paste. Saute for 2 mins.

• Now add chopped tomato and mint leaves.

• Add mutton.

• Add seasonings, turmeric, chilli powder, salt.

• Add two cups of water and pressure cook for 5 to 6 whistles.

• Open when steam settles, boil for a while if it is too watery.

• Garnish. 

• Transfer and enjoy with hot rice/idli/dosa...