Also known as: Potatoes and Mutton Curry, Urulai Kizhangu – Mutton Thanni Kuzhambu.
Every happiness begins with a leisurely breakfast! And if you decide to dine with your family or friends, this recipe could be a good choice. Whether it be idlies or dosas, pooris or chappathis…if you have a bowl of mutton korma on the side, its gonna be a feast! Plan ahead to avoid last minute rush-up. I usually fix this for weakend brunch and safely opt to cooking-nothing for the rest of the day:) And interestingly, it is also a perfect match for Bahara Khaana.
- Mutton 1/4 kilo – with bones,
- Large potatoes – peeled and sliced
- Green chilies 3 sliced
- Curry leaves few
- Onion paste 1 c
- Ginger-garlic paste 1 tsp
- Turmeric 1/4 tsp
- Chili powder 1 tsp
- Bay leaves few
- Cloves 3
- Cinnamon 1 stick
- Fennel seeds 1 spoon
- Oil few spoons
- Cilantro leaves few
- Coconut few pieces – ground to paste.
Pressure cook the meat, with little salt in it…till tender. Heat oil in a deep, heavy bottomed vessel. Add the whole spices followed by curry leaves and chilies. Now, add the onion paste, ginger-garlic paste. Fry real good, till fragrant. Followed by tomato and potatoes, cover and cook. Maybe add 1-2 cups of water. Once the potatoes are done, add the powdered spices plus meat. Allow this to boil, without lid. Further add coconut paste and reduce heat. Once it turns aromatic, remove from heat. Garnish with cilantro leaves. Serve warm along with main course.