Indian Mutton curry/ Gravy Mutton with potato gravy/ Mutton with potato kulambhu

A supremely delicious Indian Lamb dish prepared with aromatic Indian spices, onions, tomatoes, potatoes, and enriched with fine paste of coconut and almonds.An extremely rich source of Iron, vitamin B12, zinc and high quality protein, this nourishing meal is beneficial in maintaining muscle mass and function.It is also known to decrease fatigue and improve exercise performance as well as brain function.Usually recommended to be taken as part of the diet in moderation, weekly once or twice is just right!#IndianMuttonCurry #GravyMuttonWithPotato #MuttonKulambhuwithPotato

Ingredients:

FOR COOKING MUTTON IN A PRESSURE COOKER

• Mutton - 1 kg

• Onion - 2 large chopped

• Tomato - 1 chopped

• Green chilli - 1, cut into half and slit

• Ginger garlic paste 1 tsp

• Turmeric powder ½ tsp

• Coriander powder 1 tsp

• Red chilli powder 1 tsp

• Salt 1 tsp

• Water 2 cups

TO GRIND

• Black peppercorns 1 tsp

• Jeera (cumin seeds) 1 tsp

• Saunf / fennel seeds 1 tsp

• Poppy seeds - ½ tsp

• Grated Coconut - ¾ cup

• Almonds 10 numbers

FOR THE GRAVY

• Cinnamon 1 stick

• Cloves 5 crushed

• Cardamom 2 crushed

• Kalpasi (black stone flower) - optional

• Javithri (Mace) - optional

• Bay leaf -1

• Gingely oil - 3 tbsp

• Shallots - 25 (finely chopped)

• Tomatoes - 2 (finely chopped)

• Potatoes - 2 diced into one inch cubes

• Ginger garlic paste - 1 tsp

• Coriander powder - 1½ tsp

• Chilli powder - 3 tsp

• Salt - 1½ tsp or as required

• Curry leaves - for tempering

PREP WORK:

Step 1

Dice mutton into one inch cubes.

Rinse thoroughly a few times until the water runs clear.

Cook the mutton pieces in a pressure cooker along with the ingredients mentioned above for 2 whistles and keep aside.

Step 2

In a small preheated pan roast the ingredients mentioned (to Grind) for 2 minutes.

Grind this in a mixie to a fine paste and keep aside.

COOKING METHOD:

To a large heated pan/cooking pot add 3 tbsp of Gingelly oil

Once the oil is hot, add the spices mentioned above(for the gravy), allow it to splutter and then add the sliced shallots, sauté until it turns translucent/light brown.

Add the ginger garlic paste and sauté until the raw smell leaves.

Next add the coriander powder, chilli powder and sauté for a minute.

Now add the chopped tomatoes and diced potatoes, sauté until it becomes soft and tender.

To this add the cooked mutton pieces without the broth and keep mixing for a minute so that the masala blends well. Add salt and close the lid.

Cook for 5 minutes occasionally stirring in between.

Next add the ground paste, mix well. Add the broth and cook for few minutes ( 6 to 8 minutes) over a low flame until it turns to a desired gravy consistency.

Switch off the flame.

Finish by tempering with fresh curry leaves and transfer to a bowl. Best served hot.

Health benefits:

• Best dietary source of IRON, Vitamin B12, essential for red blood cell formation, brain function and anemia correction.

• Rich source of zinc, niacin, selenium, phosphorus important for body growth and maintenance.

• High quality protein important for maintaining muscle mass and function .

Cons:

• Increases risk of bowel and heart disease when not consumed in moderation.