Kari Kozhambu

Ingredients- 4 Portions 

Oil 120 Ml

Cinnamon 2 x1' piece

Cloves 3 no

Cardamom 5 no

Onion 200 gms

Tomato Chopped 200 gms

Ginger Garlic Paste 30 gms

Red Chilli Powder 25 gms

Dry Coconut / copra 60 gms

Coriander Powder 25 gms

Fennel Powder 10 gms

Cashew nut 80 gms

Poppy Seed, paste 30 gms

Coriander Leaves 15 gms

Mutton Curry cut 750 gms

Few Curry leaves

Diced Potato 100 gms

Drumstick (2 inch long) 100 gms

Salt to taste

METHOD:

In a handi heat oil crackle whole garam masala, add chopped onion sautee till golden brown

Add ginger garlic paste, add mutton pieces & cook till it leaves water & becomes pinkish in color

Add chopped tomatoes to the mutton, then spices and curry leaves

Make a paste of poppy seed & Copra and add to gravy cook well. Add diced potato and drumstick to mutton Gravy & simmer till done.

Check for the seasoning & garnish with coriander leaves

Serve hot