Goat’s Meat in Chettinad Gravy. Hot and Spicy Goat Meat Curry. Madras Varutha Kari Kuzhambu. Aatu Kari Kuzhambu.

Goat’s Meat in Spicy Rich Gravy. Or One can try this recipe for Lamb too. It is called ‘Varutha Kari-Kozhambu’ in Chennai. Its a perfect choice for Dosa, Idly, Iddiyappam and Appam. Ofcourse it does tastes good with Plain Rice too.

Ingredients:

Goat’s Meat/Lamb’s Meat 1 kilo(boneless or bone-in, cubed)
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon

To be fried in little oil and wet ground into thick paste:

Red Onion 1 large – chopped
Garlic 6-8 cloves chopped
Ginger 3″ size peeled and chopped
Country tomatoes 2-3 chopped
Sesame oil few spoons.

To be Dry Toasted and Powdered:

Black pepper 1-2 spoon
Dry red chilies 6-8
Cumin seeds 1-2 spoons
Fennel seeds 1-2 spoons
Coriander seeds 1 fistfull
Poppy seeds 1-2 spoons
Cloves 5
Cinnamon 3-5 sticks
Nutmeg 1
Coconut grated 1 fistful.

For Garnishing:

Crisply fried curry leaves 1 bowl full.

Other sesonning Spices:

Marati mokku 2-3
Bay leaves 2-3
Sesame oil 1 cup.

Method:

In a large wok, heat oil. Add maratti mokku and bay leaves to it. Fry for a while.

Then add wet-ground paste to this. Fry them for a while…..maybe till its raw smell leaves.

Now add mutton pieces to it. Fry them till it turns opaque. Then add salt, turmeric and chili powder to it. Turn them to all sides……so that the spices will be evenly coated. Pressure cook them for 6-8 whistle sounds.

Once mutton is 3/4th done….remove from pressure cooking. Let it boil well, that is it should not have more water now. Now add the powdered spices to it. Allow it to cook without lid, maybe till the raw smell leaves and oil shows up on sides. And the gravy should be now in thick Gravy consistency.

Garnish them with fried curry leaves. Maybe decorate with slitted green chilies too.

Its one of the hot and spicy dish. Serve them hot with plain steam cooked rice or idly, dosa, iddiyappam or aappam.