Maamsam Koora

Ingredients list for Maamsam Koora

• 500 grams Boneless Mutton cubed
• to taste Tomatoes
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Poppy seeds (khuskhus/posto)
• 1/2 teaspoon Fennel seeds (saunf)
• 4 Black peppercorns
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 inch stick Cinnamon
• 2 Cloves
• 2 Green cardamoms
• 4 tablespoons Oil
• 10 Curry leaves
• 3 medium Onions chopped
• 1 teaspoon Ginger-garlic paste
• 1/2 teaspoon Red chilli powder
• 2 teaspoons Black pepper powder
• 1 large Tomato,chopped
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Pressure-cook the mutton pieces with two cups of water, salt and turmeric powder till pressure is released six times (six whistles).
2. Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast the poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms.
3. Cool and grind to a fine powder. Heat the oil in kadai. Add the curry leaves and onions. Sauté till the onions are browned. Add the ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
4. Add the tomato and mutton pieces, cook on high heat till the tomato is soft. Add the salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil.
5. Simmer till all the mutton pieces get well coated with thick gravy. Add the remaining black pepper powder and stir well. Garnish with fresh coriander and serve hot.

Nutrition Info