- Mutton (preferably with bones)1lb
- Murungakai (drumstick)10-15 2" cut pieces Onion 1
- Chilli Powder1 Teaspoons
- Coriander Powder1 Teaspoons
- Cumin Powder1/2 Teaspoons
- Fennel Powder1/2 Teaspoons
- Turmeric Powder1/2 Teaspoons
- Garlic paste1 Teaspoons
- salt1 Tablespoons
- Grind half of the onions, tomato, coriander powder, chilli and cumin in the blender with very little water
- Heat oil on medium heat in frying pan
- Add fennel powder,and the remaining onions and fry till golden brown
- Add the ground ingredients with the garlic paste and turmeric powder and fry
- Add the mutton pieces to these ingredients and let them fry really well till all the paste gets into the mutton pieces for at least 5 minutes
- Add 1 cup water and close the pan and let it cook on low heat for about 15 minutes until the mutton is cooked and desired consistency is reached.
- You have to add murungakai either along with mutton or after. You can add after the mutton has cooked for 10 minutes or you can boil the drumstick separately in a pan till the consistency you desire (fully cooked) is reached and then adding the end to the mutton curry.
- It is better to add while the mutton is cooked after 10 minutes to taste the murungakai flavor in the curry
- TIP:Do not let the mutton overcook or it will lose flavor and taste
Murungaka Kari Kulambu Tamil recipes is an excellent dish with rice, briyani, fried rice and for Chappatis, Paratas, Idly and Dosa. Mutton with bones add an extra spike to the flavor. Our family loves to chew and bite the bones! Bones add an extra spike to the flavor to mutton curry recipe
The lamb or goat mutton meat will make all the difference in taste and flavor for Murungaka mutton curry recipe. Try to get the goat meat from the halal or mexican shops (they call it chevo). Believe me, goat is the closest to Indian mutton you will ever come to in USA!