Ingredients:
- Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
- Coconut 1 cup
- Fennel 1 tsp
- Pearl onions 1½ cup cut in half
- Pearl onions ½ cup finely chopped
- Tomatoes ½ cup
- Chili powder 3 tsp
- Coriander powder 3 tsp
- Turmeric powder 2 pinches
- Ginger 1 inch piece crushed
- Curry leaves
- Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
- Cinnamon stick 1
Procedure:
- Prep:
- Grind the coconut and fennel into fine paste
- Take 8 cups of water or the mutton stock in a pot
- Add the cut-in-half onions, tomatoes, and the vegetables
- Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
- Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/fennel paste
- Once the kulambu starts to boil turn off the stove and garnish
- Garnish:
- Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
- Immediately add ginger and garlic paste and stir
- Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes
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