Chidambaram Mutton Curry

A treat for non vege lovers..Chidambaram mutton curry. The speciality of this mutton curry is the beautiful blend of aromatic spices and the broth is made by water extracted from washing rice. Rice water have many health benefits and rich with vitamin B12. The rice water enchance the flavour of the gravy. I remember my maternal grandma made most of her gravies those days with this special water. Try it once and i guarantee you'll save some rice water the next time you rinse your rice.


Ingredients

1 kg mutton
2 cups rice water (water extracted from washing rice)
2 tomatoes
4 cloves of garlic, crushed
2 onions
1 tbsp ginger garlic paste
4 tbsp oil
1/4 tsp turmeric powder
1/2 tsp fennel seeds
1 tbsp coriander powder
2 tbsp chilli powder
1 sprig curry leaves
Salt to taste
1 cup water
Mint leaves for garnishing

To Grind

1 tbsp poppy seeds
1/2 tsp black pepper corns
1/2 tsp fennel seeds
1 tbsp cumin seeds
4 tbsp grated coconut


Methods

Soak poppy seeds in hot water. keep aside

Heat oil in a heavy bottom pan. Saute ginger garlic paste and add in the mutton.

Add the chilli powder,coriander powder and turmeric powder stir well. Add 1 cup in the rice water and cover  the mutton the pan with lid. Let the mutton cooked well.

Meanwhile, in a grinder blend the poppy seeds,grated coconut,cumin seeds,fennel seeds and black pepper corns into smooth paste

Heat a frying pan with oil and temper fennel seeds. Add the crushed garlic pods,curry leaves,onion and salt. Saute till onion wilted. Add tomatoes and cook till soft. Add in the ground coconut paste, mix till well combined. Turn flame to medium and add remaining 1 cup of rice water, cook for 3-4 minutes

Add the masala mixture to the mutton and stir well till combined. Cover the pan with lid and cook the mutton for another 5-6 minutes. Taste the salt.

Remove from heat and garnish with mint leaves