Chettinad Elumbu Kulambu / Mutton Chops Curry

  Again this is an another simple unique recipe I learnt from my grand mother. This recipe is between a mutton curry and mutton soup. Consistency of this curry has to be little watery and you have to make this with mutton bones. This goes very well with melagu kari/ mutton pepper fry. Will post that recipe in my next blog post.

 Cooking Time : 30 minutes
 Serving Size : 2-3 people

Ingredients:

Goat bones - 1/2 kg /1 LB
GingerGaric Paste - 1 tbsp
Small Onion - 8
Tomato - small to medium - 2
Turmeric Powder - 1/2 tsp
Chilly Powder - 4 tsp
Coriander Powder - 2 tsp
Tamarind Paste - 1 tbsp
Drumstick - Murungakai - 8 pieces
Salt as needed
Optional - Use washed rice water or cooked dal water

Seasoning:

Oil - 1 Tbsp
Bay Leaf - 1-2
Cinnamon - 1 inch
Cardamom - 2
Fennel Seeds/Sombu - 1 tsp
Cumin Seeds/ Seragam - 1 tsp
Fenugreek Seeds - 1/2 tsp
Star Anise - 2
Clove - 4
Curry Leaves - 1 string


Steps:

1. In a pressure cooker, heat 1 tbsp of oil and add all the ingredients mentioned under seasoning.

2. Add small onions and saute it for less than a minute.

3. Add salt, turmeric powder and gg paste. Cook for half a minute.

4. Add tomatoes and cook until it turns mushy.

5. Add Goat pieces and mix everything.

6. Add chilly powder and coriander powder.

7. Add a tbsp of tamarind water.

8. Add  a cup of washed rice water (optional - you can use regular water as well). Mix everything well. Close the pressure cooker and cook it for 6-8 whistles depending on how tender the meat is.

9 . Add drumstick and cook for 1 more whistle.

10. Keep it in low flame for 1 minute and garnish with cilantro and curry leaves.

Enjoy it with anything you name it!