Mutton Kari Kozhambu & Thenga Soru

1: Heat oil in a pot and add mutton fat on low heat.

2: Add whole spices (clove, bay leaves, cinnamon) and onion.

3: Saute until it starts to turn golden brown.

4: Add the ginger garlic paste and coriander leaves; saute for 2 mins.

5: Add the tomato and rock salt; cook for 3-4 mins until the tomato starts to soften.

6: Add the turmeric powder, coriander powder, cumin powder, red chilli powder, fennel powder, and black pepper powder; saute for 2 mins.

7: Add the mutton and saute for 3-4 mins on high heat.

8: Grind together the coconut and roasted peanuts; add to the mutton.

9: Transfer this to a pressure cooker, add water, cover & pressure cook for 1 whistle on high heat.

10: Reduce the heat and cook for 25 mins on low heat.

11: Open the lid, mix in coriander leaves, and serve.

12: Soak the Basmati rice for 20-30 mins.

13: Heat ghee in a pressure cooker and add all the whole spices.

14: Add onion & green chilli; saute until it turns translucent.

15: Add the ginger garlic paste & saute for 2 mins.

16: Add the tomato & saute until the tomato starts to soften, around 3-4 mins.

17: Add the water, coconut milk & salt.

18: Add soaked rice, cover & pressure cook on high flame for 2 whistles.

19: Once the pressure settles, open the cooker & serve.