Mutton Drumstick Curry / Murungakkai Mutton Kuzhambu

I love this Murungakkai Mutton Gravy very much. This is one of my mom's excellent preparation. Though I'm not fond of drumstick, I like to have it along with succulent mutton and gravy. Try this mutton drumstick gravy and will be big hit in your lunch.

Murungakkai Mutton Kuzhambu

Ingredients

Mutton pieces with bone- 1/2 kg

Drumstick- 2 nos( cut into 2" pieces)

Onion medium( sliced)- 2 nos

Tomato large( chopped)- 1 no

Curry leaves- few

Ginger and Garlic paste- 2 tbsp

Red chilli powder- 2 tsp

Coriander powder- 2 tbsp

Cumin powder- 1 tsp

Turmeric powder- 1/4 + 1/4 tsp

Salt to taste

Water required

For coconut paste

Fennel seeds- 2 tsp

Garlic cloves- 2 nos

Freshly grated coconut- 1/4 cup

For tempering

Cinnamon- 1" piece

Cloves- 4 nos

Cardamom- 4 nos

Bay leaf- 1 no

Oil- 4 tbsp

Mutton Drumstick Curry

Method

Grind the ingredients given under coconut paste to smooth and fine paste adding water. 

Clean, wash and cut mutton into bite size pieces. 

Pressure cook mutton pieces along with 1/4 tsp turmeric powder, 1 tbsp ginger and garlic paste and 1/2 cup water until tender.

Heat oil in a kadai, when oil is hot add the whole spices given under tempering and fry until aroma rises.

Add the chopped onion, curry leaves and ginger-garlic paste to the pan and fry until onions are slightly browned. Now add the drumstick pieces and chopped tomatoes, stir well until drumsticks are well coated with oil and cooked.

Next add the cooked mutton pieces to the drumsticks along with the juice in its cooked. Add red chilli powder, turmeric powder, coriander powder, cumin powder, fennel powder and ground coconut paste to the mutton and stir well. Add required salt and water to the mutton, mix well and bring the gravy to boil. Cook the gravy covered for 5 minutes on medium heat and remove from heat once gravy thickens and drumstick is cooked. Serve hot mutton drumstick curry with steamed rice.

Mutton Drumstick Gravy