Kothu Kari Kuzhambu, a delicious and spicy curry made from the minced mutton. In our home, while we growing up, we liked minced mutton more than the regular mutton,so Amma often made it for our weekend lunch. But that's quite different from what i'm sharing today, usually Amma made them as dry curry sort of like egg podimas with very mild spices for the kids in the family. Just now i realized still i haven't shared that recipe, will share soon. Now coming to today's recipe, i came to know about this curry from Sivagasi samayal few months back and immediately i bookmarked it to try later. At last, last weekend i got the minced mutton from the near by meat market and without much thought i made this kothu kari kuzhambu with few variations from the original recipe to suit our liking. As expected, it turned out so delicious and it's really hard to stop licking our fingers after having this curry with poori. Let's check out the recipe now.
Procedure
Mutton Kheema Kari | Kothu Kari Kuzhambu
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Minced Mutton - 1/2 lb
Onion - 1
Tomato - 1
Green chili - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Coconut Milk - 1/2 cup
Minced Mutton - 1/2 lb
Onion - 1
Tomato - 1
Green chili - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Coconut Milk - 1/2 cup
Chop the onion and tomatoes into small pieces, slit the green chili and keep it ready. Wash the mutton well until the water runs clean and finally add 1/2 tsp of turmeric powder into it, rub it well and wash it once. Squeeze the water as much as possible and set it aside until use. Also keep the coconut milk ready.
Heat the pressure cooker with sesame oil, add the cinnamon,cloves and cardamom , saute them in the oil for 30 secs, then add the onions, chili and curry leaves.
Saute them till the onions becomes translucent, then add the minced mutton along with ginger garlic paste.
Saute them in the oil for 3-4 mins in the low flame, then add the spices(turmeric, red chili and coriander powder) give a good mix and then add the tomatoes.
Mix it well and then add enough water. Cover the cooker with lid and put on whistle. Cook it for 4 to 5 whistle. 
Let the pressure released from the cooker naturally, then open it and give a good mix, add required salt.
Put it on heat again and then add the coconut milk, let it comes to mild boil, keep the flame in low and cook it for 3 to 4 more minutes.
Tada, Tasty Kothu Kari Kuzhambu is ready. 
Notes:Heat the pressure cooker with sesame oil, add the cinnamon,cloves and cardamom , saute them in the oil for 30 secs, then add the onions, chili and curry leaves.Saute them till the onions becomes translucent, then add the minced mutton along with ginger garlic paste.Saute them in the oil for 3-4 mins in the low flame, then add the spices(turmeric, red chili and coriander powder) give a good mix and then add the tomatoes.Mix it well and then add enough water. Cover the cooker with lid and put on whistle. Cook it for 4 to 5 whistle. Let the pressure released from the cooker naturally, then open it and give a good mix, add required salt.Put it on heat again and then add the coconut milk, let it comes to mild boil, keep the flame in low and cook it for 3 to 4 more minutes.Tada, Tasty Kothu Kari Kuzhambu is ready. - Coconut milk gives nice creaminess and richness to the curry.
- If you want more flavor, add 1/2 tsp of garam masala too.
- Without coconut milk also, you can make this curry.
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