Thursday, June 23, 2011

Sourashtra mutton kuzhambu(China ounty or Bozhula gojju) Sourashtra lamb gravy


Ingredients:

Mutton cut into pieces(lamb)                        1 kg
Onion                                                          150 gms
Tomato                                                        5 no
Green chillies chopped                                 5 no
Sourashtra Curry Powder                             6 tbsp
Curry leaves                                                a few
Coriander leaves                                         a bunch
Tamarind Juice strained from                       a lemon size
Oil                                                             75 ml
Salt                                                            to taste
Procedure:

1. Finely chop Onions and tomatoes.
2. Heat oil. Add chopped onions,, curry leaves, green chillies and fry till the onion raw smell reduces.
3. Add chopped tomatoes and fry till saute.
4. Add salt, sourashtra curry powder(available in www.angidi.com) and fry in slow flame till raw smell reduces.
5. Add mutton pieces and fry for 2 to 3 mins.
6. Add tamarind juice, coriander leaves and some water.
7. Cook in pressure cooker for 10 mins(approximately 4 to 6 whisles).
8. Serve hot with Idli(Indian rice cake) or cooked plain rice.


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