Mutton Kulambu

• 3 tablespoons oil
• 2 cinnamon sticks, sticks
• 3 cloves
• 1 bay leaf
• 1 star anise
• 1 tablespoon cumin seeds
• 1 cardamom, small piece
• 200 g shallots, finely chopped
• 1 tablespoon ginger garlic paste
• 1 sprig curry leaves
• ½ kg mutton with bones, with bones
• 2 tomatoes, finely chopped
• 1 tablespoon chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ½ tablespoon black pepper powder
• 2 cups water
• salt, to taste
• 1 handful coriander leaves

Preparation

1. Step 1

   0:07
   Heat a pressure cooker. Add the oil. When hot, add the cinnamon sticks, cloves, bay leaf, star anise, cumin seeds and cardamom. Sauté briefly.
2. Step 2

   0:29
   Add the finely chopped shallots, ginger garlic paste and curry leaves. Sauté until the shallots turn golden.
3. Step 3

   0:53
   Add the mutton pieces with bones and sauté well for a couple of minutes until seared.
4. Step 4

   1:24
   Add the chopped tomatoes and sauté until they soften and the mixture comes together.
5. Step 5

   1:52
   Add the chili powder, coriander powder, cumin powder, garam masala and black pepper powder. Mix and sauté the masala well until aromatic.
6. Step 6

   2:19
   Add the water and salt to taste. Stir well. Add the coriander leaves. Close the lid and pressure cook for 4-5 whistles until the mutton is tender and the gravy reaches desired thickness.
7. Step 7

   3:04
   Once pressure releases, open and check the mutton is cooked and gravy consistency. Serve hot.