MUTTON KEERAI KOZHAMBU

“W e grow our own orga greens at our farm the baby spinach and the fe greek leaves that are harves fresh are combined with ma nated tender lamb and fres ground local spices and it blends together to form a wholesome, hom ly mutton curry that goes with almost a thing…appams, dosas, varagu or rice,” s Chef Vanaja.

INGREDIENTS

● Fenugreek leaves chopped (remove the stalks): 1 bunch

● Baby spinach (finely chopped): 1 bunch

● Dry fenugreek leaves: 1 cup

● Chopped fresh coriander

● Mutton: 1/2 kg

● Tomatoes: 2 chopped

● Onions: 3 finely chopped

● Cinnamon & cloves whole

METHOD

● Make a paste: 3 tsp ginger, garlic and green chilli paste.

● Grind half a coconut into a smooth pas

● Add 3 tsp curry powder and salt to tast

● Sauté the greens in 1 tsp oil, the fresh spinach and fenugreek until they become soft. Keep it aside.

● Heat 4 tsp oil in a pressure cooker, temp with the whole cinnamon and cloves and then add the chopped onion. When the onion is slightly brown, add the ginger/g lic/chilli paste and sauté a about a minut

● Marinate the mutton pieces in salt and turmeric for at least 2 hrs. Add raw papay juice to tenderise (optional).

● Then add the mutton, curry powder, chopped tomatoes and keep stirring until tomatoes get blended.

● Add the sautéed greens and stir again.

● Add salt according to taste. Add water and pressure cook for 10 minutes. After opening the lid, while the mutton is simmering, add the coconut paste and stir it and take it off the flame. Garnish with chopped coriander leaves. Adding a dash lime juice is optional. Goes best with rice but can be eaten with chapatis and bread well.