Ingredients:

• Mutton – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

Pressure cook the mutton pieces with turmeric, a little salt, tomatoes, green chillies, chilli, coriander, cumin powder, ginger garlic paste and half the onions, till the mutton is done.

In a pan, heat oil and add the garam masala items and rest of the onions. Saute the onions for a while. Then add the contents of the pressure cooked pan and fry for a while maybe adding a little bit of water. Bring this mixture to a boil, add curry leaves and coriander leaves and stir well.

Note: You can also add veggies like potato, avarakkai, surakkai, radish to this kozhambu. Each of these veggies bring in a different flavor to the kozhambu. If preferred, you can also add in coconut milk to this to make the kozhambu thicker and give a nice flavor. Also, you can add in a little tamarind juice to give a more tangy taste. All these additions/modifications result in slightly different flavors of the kozhambu. So can alternate between these and have a variety of kozhambu possibilities.

Miscellaneous:

• Tips: Goes well with rice, rotis/chapathis/parotas or idli/dosas.
• Serves 4-5
• Cooking Time: 30 min
• Cuisine: Indian

Ingredients:

• Mutton – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Green Chillies – 3 big
• Ginger – 1/2 inch chopped
• Garlic – 5 cloves
• Coconut grated – 1/4 cup
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Saunf – 1 tsp
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro)
• Lemon juice (optional) – a few tsp

Method:

Grind the ginger, garlic, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside.

In the pressure cooker, add the mutton pieces, ground ginger-chilli-onion paste, turmeric, coriander, cumin and salt. Mix well. Pressure cook for about 10-15 min (or till mutton is done)

In a pan, heat oil and add the garam masala items and then add the rest of the onions. Saute the onions for a while. To this, add the contents of the pressure cooked mutton masala.? Bring to a boil after adding a little water. Finally, stir in the coconut paste with some water and bring to a boil. Squeeze in a little lemo juice if preferred. Add the coriander leaves for garnish.

Miscellaneous:

• Tips: You can add potatoes or peas to this korma
• Serves 4-5
• Cooking Time: 30 min
• Cuisine: Indian

Ingredients:

• Mutton/Lamb – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Food coloring/Saffron – a pinch
• Basmatic rice – 3 cups
• Mint leaves (pudina)

For garnish:

• Coriander leaves(Cilantro)
• Cashews – 8 (optional)

Method:

In a pressure cooker/pan, heat oil and add the garam masala items and onions. Saute the onions for a while.

Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the good smell from the wilting of the mint leaves comes out. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the mutton pieces and saute for 10-15 min. Pour some water to just cover the mutton, close the lid and pressure cook. This mutton masala should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).

Soak the pinch of saffron in a little water. Roast cashews separately and keep aside. In a large dish, put in a layer of rice. Sprinke a little saffron water. Add some mutton masala to this and mix. Then again add another layer of rice, saffron water, and mutton masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in the cashews, and coriander leaves and serve hot.

Miscellaneous Info:

• Tips: Serve hot with raita.
• Cuisine: Indian
• Cooking Time: 30 min
• Serves 5