Vegetable Mutton Kuruma

Ingredients

1. Mutton – ½ kg
2. Turmeric powder –  1 Tea-spoon
3. Garlic –  4 Cloves (Crushed)
4. Ginger – 1 – 2 inch long piece (Crushed)
5. Green Chilli – 2 Crushed
6. Pepper Powder –  1 Tea-spoon
7. Coriander Powder –  1 Table Spoon
8. Cloves –  4
9. Cinnamon –  2 inch piece – 1
10. Cardamom – 2 (open and take only the seeds)
11. Curry Leaves – 10 to 15 leaves
12. Chopped Pumpkin –  1 Tea cup
13. Chopped Ash Guard – 1 Cup
14. Chopped – Bottle Guard – 1 Cup
15. Potato – 1 big, chopped
16. Carrot – 1 big, chopped
17. Tomato – 1 Chopped
18. Onion – 1 Chopped
19. Scraped Coconut – 1 cup
20. Coconut Oil – 1 Table Spoon
21. Mustard Seeds – 1 Tea-spoon
22. Salt – 1 Tea-spoon (For taste)

Preparation

Wash and clean mutton pieces and put in a cooker.  Add Pepper Powder, Ginger, Garlic, Turmeric Powder, Chilli powder, Salt and 1 cup water.  Close the cooker and boil for 10 whistles, remove from fire and keep for cooling.  In the meantime cook all the vegetables with ½ cup water and mix with the mutton.  Add tomato pieces and onion in a mixi and grind well, keep aside.

Finally grind the coconut along with cinnamon, cardamom and cloves.

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Heat oil in a frying pan and splutter mustard seeds. Then add tomato and onion paste, saute well on slow fire, until oil shows up.  Then add coriander powder and curry leaves saute again properly and add coconut paste, once it leaves the sides of the pan continuously stirring, add the mutton and vegetables.  Cook until all the water dries up.  If you want to enjoy it with some multi grain bread or Appam, don’t let the gravy dry; if you like to eat it alone then dry up the gravy. It’s a delicious dish for you to make your family and friends happy.  If you don’t have the given vegetables, can add any vegetables of your choice.  Those who don’t like too spicy dish can avoid chillies. Have an awesome delightful meal. Buona Patito (Good appetite)

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