Kola Urundai Kulambu (Minced Mutton)

KOLA URUNDAI KULAMBU (MINCED MUTTON)

Ingredients:

For the balls:

minced mutton - 1/4 kg

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1/2 tsp

coconut - 4 - 5 tbsp

roasted gram - a handful

onion - 1 (roughly chopped)

saunf - 1/4 tsp

green chillies - 2

ginger garlic paste - 1 tsp

cinnamon - 1" stick

For the curry:

minced mutton - a handful

mutton bones - 10 - 12

turmeric powder - 1/4 tsp

ginger garlic paste - 3 tbsp

salt to taste

onions - 2 (finely chopped)

tomatoes - 2 (finely chopped)

thick coconut paste - 1.5 cups

red chilli powder - 1 tsp

corriander powder - 1 tsp

garam masala - 1/2 tsp

curry leaves - a handful

oil to fry

cinnamon, cloves, garlic pods, cardamom - 3 - 4 each

lemon - 1/2

Method:

- mix all these ingredients "for balls" and grind to a fine paste

- donot add water, meat will give its own moisture

- now make into bite sized balls and keep it aside

- add the bones,remaining minced meat, turmeric powder, salt ,red chilli powder, corriander powder, garam masala, half of the ginger garlic paste and pressure cook for 4 - 5 whistles.

- leave it aside

- in a pan add oil

- add onions and tomatoes and fry till they are mushy

- add the ginger garlic paste and fry and when the raw smell goes off add the pressure cooked meat

- allow that to boil for 4 - 5 mins

- add the coconut paste and allow that to cook again for a min

- make the fire low and start adding the balls one by one into the gravy slowly.

- do not stir

- close the pan with a lid and allow that to cook for 5 mins

- now in another pan add oil

- add the cinnamon, cardamom, curry leaves, saunf, garlic pods (crushed) and cloves and fry

- add that to the boiling curry and mix well

- remove from heat and serve this curry with hot steamed rice.....

- squeeze lemon juice to the curry before serving

Source:

My Maid Indira Rani