Serves 2 to 3 people Total Preparation Time - 20 to 30 minutes Minced Mutton / Lamb - 250 grams Coconut - 1/2 of a coconut; (nearly

130 grams) (or) Coconut milk - 250 ml (dilut ed with water) Big onions - 1 (or) Shallots - 10 Ginger - 2 inch long piece Garlic pods - 3 Dry red chillies - 10 Turmeric powder - 3 pinches Coriander seeds - 2 spoons (6 to 8 grams) Poppy seeds / Kasa kasa - 1 spoon (2 grams; Optional) Roasted split gram / Pottukadalai - 1 spoon (8 grams) Cumin seeds - 1/2 spoon (4 grams) Cardamom pods - 4 Cloves - 4 Cinnamon stick - 1 small stick (1 inch long) Lemon - 1/2 of a lemon Ghee - 1 spoon Oil - 5 spoons

PREPARATION METHOD Wash the minced lamb or mutton well in water and set aside. (Use a strainer for this purpose to make washing easier; place the minced mutton in a strainer and w ash well in running water) Peel ginger and garlic. Then crush it well or make a fine paste out of it and se t aside. 1. Extracting coconut milk : If you have ready-made coconut milk then skip this step. Take half of a coconut and either scrap out all the coconut or chop into pieces. Add all the pieces into a blender and grind coarsely first. Then add nearly 150 ml of water and grind well again into a fine paste. Use a small pored strainer or white cloth and extract milk and set aside. 2. Preparation of masala : Place a pan or wok on flame and add a spoon of ghee to it, then add all the foll owing ingredients into it at the same time and roast it for 3 minutes on low fla me or until you get a nice flavor. (For roasting) 1. Coriander seeds - 2 spoons (6 to 8 grams) 2. Pottukadalai / Roasted gram - 1 spoon (10 grams) 3. Cumin seeds - 1/2 spoon (4 grams) 4. Dry red chillies - 10 5. Poppy seeds / Kasa kasa - 1 spoon (2 grams) Set this aside until it reaches room temperature. In case you don't want to use ghee you can dry roast the above said ingredients without oil or ghee. Then add this into a blender and grind well into a coarse powder. Then add some 50 ml of water and make a fine paste out of this and set aside. Mix this masala along with the extracted coconut milk and set aside. 3. Curry preparation : Now take a cooker and place its pan on heat. Pour oil and after it heats up add cloves, cinnamon stick, cardamom pods, and sa ute for a few seconds on low flame. Then add the sliced onions and saute until it turns translucent. Now add the ginger-garlic paste or crushed ginger and garlic and saute for a min

ute. Then add the minced mutton (kothukari), turmeric powder and stir well for about 3 minutes. Then add the coconut milk and masala mixture and stir well. Add salt and stir well. Close the cooker with its lid and place the weight after the steam or pressure o ozes out of the nozzle, cook for another 10 minutes on low flame. Remove from flame and open the cooker after the pressure gets released on its ow n. Pour lemon juice from half of a lemon and stir well. Serve!! Read more: http://youtoocancookindianfood.blogspot.com/2012/10/kothu-kari-kulamb u-minced-lamb-curry.html#ixzz2FiE682fC