Tuesday, September 2, 2008
Goat meat (with bones)- 1 lb
Turmeric powder - 1/4 tsp
water - 2 cups
ginger- 2 inch
cinnamon- 1 inch
fennel seeds - 1 tsp
cumin seeds - 1 tsp
pepper - 1 tsp
Grind ginger,garlic,cinnamon, cloves, cardamom,fennel seeds, cumin seeds and black pepper to a fine paste.
tomato -2 (100 gms)
shredded coconut - 1 tbsp
cashews - 5
poppy seeds- 1 tbsp
coriander seeds - 1 tbsp
In a pan dry roast poppy seeds ,coriander seeds, cashews and keep aside.
Add 1 tsp oil and fry chopped tomatoes.Then grind poppy seeds, shredded coconut, cashews, tomato to a fine paste
brinji leaves -2
Red onion- 2
curry leaves- 1 brig
cilantro- 1 handful
mint leaves - 1 handful
cooking oil- 3 tsp
chilli powder - 1 tbsp
green chilli- 3
coconut milk - 1 tbsp
potato - 3 (1/2 lb)
choose goat meat from breast with ribs to make soupy kulambu.
Wash the meat and cut it in to big pieces.Add water , turmeric, 1 spoon of Masala 1 and 1 chopped onion to the meat.
Pressure cook them for 1 whistle and then reduce the flame to minimum. Let it remain in less flame for 10 minutes.Open the pressure cooker after it becomes cool.
In a kadai , heat 2 tsp cooking oil.Add 1/2 tsp fennel seeds and after it turns red add brinji leaves,curry leaves, chopped onion, green chillies, cilantro and mint leaves one by one .
Add the remaining ginger garlic paste and saute for a while.
Peel and cut the potatoes in to big chunks.Saute the potato , add the Masala 2 and stir it for 5 minutes.
Add chilli powder,turmeric powder and saute again. Add a cup of water.close the lid and cook till the potatoes get soften.
Add the cooked mutton, salt and coconut milk.
Check for salt and take off heat as soon as the curry starts boiling.
Serve hot with rice or Biryani or fried rice or chapathi or any bread.
Chicken 65 and onion raitha can be a best side dish.