Mutton Balls in Gravy (Kola Urundai Kozhambu)

This dish is a combination of my MIL's preparation & Khana Khazana fame Sanjeev kapoor's preparation.

Mutton Balls in Gravy (Kola Urundai Kozhambu)

Ingredients:
Mutton mince: 500gms
Onion:4 medium
Tomato: 2 medium
Egg: 1
Tamarind: lemon size
Coriander leaves: 3tbsp
Red chilli powder: 1tsp
Turmeric powder: 1/4tsp
Salt
Oil: 5tbsp

For masala paste:
Poppy seeds: 2tsp
Garlic paste: 2tsp
Green chillies: 4
Grated coconut: 6tbsp

For masala powder:
Peppercorns: 10
Roasted gram: 1 cup
Coriander seeds: 2tbsp
Cinnamon: 1" piece
Cloves: 2
Star anise: 1
Cardamom: 2
Fennel seeds: 1/2tsp

Method:
Clean the mutton mince, add the egg & mix well.
Finely chop one onion.
Roughly chop the remaining onions. Reserve 1/4th of the roughly chopped onion. Grind remaining onion with tomato.
Soak poppy seeds in warm water. Grind with garlic, green chillies & grated coconut to a smooth paste.
Soak tamarind in 1 cup water.
Dry roast the whole spices except roasted gram & grind to a fine powder.
Add half the masala paste & half the masala powder to the mutton mince. Mix well.
Add the finely chopped onion, finely chopped coriander, turmeric powder, 1/2 the red chilli powder & salt to the mutton mince. Mix well again.
Marinate the mutton mince in the refrigerator for 1 hour.
Wet your palms & make lemon size balls with the mutton mince.

Heat oil in a wide, shallow pan add the reserved onion & saute' well. Then add the onion, tomato paste. Saute' for sometime.
Add salt, the remaining red chilli powder, the remaining masala paste & then add the tamarind extract. Allow to cook for sometime.
Add the remaining masala powder & simmer for a couple of minutes. Add water if required.
Gently slide in the mutton balls, cover with a lid & cook on low heat for 15-20 minutes.
Garnish with finely chopped coriander leaves & serve with steamed rice.

Mutton Pepper Fry

My husband is a great fan of mutton dishes. This is one of his all time favourite. When we were in India, this was usually prepared on sundays. I learnt this from my MIL. I prepared this for
my brother when he visited us, from that time onwards he also started craving for it. Last week my sister-in-law asked me for this recipe. So thought of preparing & posting it.

Mutton Pepper Fry (Sukka Varuval)

Ingredients:
Mutton (Boneless): 750gms
Turmeric powder: 1/4tsp
Ginger paste: 1tsp
Cloves: 2
Cinnamon: 1/4" piece
Onion: 1 small
Cumin powder/Jeera powder: 1tsp
Black pepper powder: 11/2tsp
Curry leaves: 8-10
Oil: 3tsp
Salt

Method:
Clean, cut the mutton into small bite size pieces. In a bowl (stainless steel utensil that will fit inside the pressure cooker), add turmeric powder & ginger paste to the mutton. Mix well. In a pressure cooker, add water till 1/4th mark, place the bowl inside and cook for 5 to 6 whistles. As the mutton cooks, it produces water which can be drained off or can be used for preparing a delicious mutton soup as I do.
Add jeera powder, black pepper powder & salt to the mutton pieces mix well.
Heat oil in a pan, add clove, cinnamon & finely chopped onion. Saute' till the onion becomes golden brown, then add the curry leaves.
Add the mutton pieces, fry for sometime.
Serve hot with steamed rice & mutton kurma .

Mutton Kurma

In my in-laws place sunday was dedicated to non-veg & most often mutton kurma would be prepared. My husband is a great fan of this dish. He and my brother-in -law used to have a major role  in
finishing the dish. I had forgotten to cook this dish, because my hubby did not like the taste of the mutton which we get here. We had been to Indian stores & were tempted to buy mutton. So he
asked me to prepare mutton kurma. I called my elder co-sister  to refresh my memory. Got the recipe & prepared it. It tasted very good. My MIL adds radish and it tastes even better, so I too added them.


Mutton Kurma

Ingredients:
Mutton : 1kg
Radish : 1 small
Onion : 2 medium size
Tomato: 2 medium size
Garlic paste: 2tsp
Ginger paste: 3tsp
Red chilli powder: 2tsp
Coriander powder: 4tsp
Turmeric powder: 1/2tsp
Poppy seeds: 1tbsp
Grated Coconut : 3tbsp
Fennel seeds: 2tsp
Clove: 3
Cinnamon: 1inch
Bay leaf: 1
Oil: 3tbsp
Salt

Method:
Clean, cut mutton into medium size pieces.
Clean, peel & cut the radish into slices.
Finely chop onion & tomato.
Pressure cook mutton with 1/4tsp turmeric powder, salt, 1tsp ginger paste & water.
Remove the mutton pieces after it is cooked (I usually discard the stock).
In the pan heat oil add the clove, cinnamon & bay leaf.
Add the finely chopped onion & saute till it turns golden brown in colour. Add the radish slices, then add garlic paste, the remaining ginger paste.
Saute' for 2-3 minutes. Then add the chopped tomato & saute' for 2-3 minutes.
Add the cooked mutton pieces add the red chilli powder, coriander powder & 1/4tsp turmeric powder. Saute' for 5 minutes.
Now add about 2 -3 cups of water & cook for 15-20 minutes. Grind grated coconut, fennel seeds & poppy seeds (soak poppy seeds in hot water, makes it easy to grind) together.
Add this ground paste to the mutton stock & cook for 5 more minutes.
Garnish with coriander leaves.
Serve with steamed rice.