MILAGU KARI KUZHAMBU / PEPPER MUTTON GRAVY

Ingredients
Mutton - 1 kg
Onion -3- 4 finely chopped
tomato- 3-4 finely chopped
ginger-garlic paste- 4 tablespoon
Pepper- 2 tablespoon
Cumin / jeera - 2 tablespoon
fennel / Saunf- 2 tablespoon
Chilli powder - 2 tablespoon
turmeric- 1/2 teaspoon
Bay leaves, cloves, cinnamon stick, cardamom /elaichi- 2 small peices each
cooking oil - 40-50 ml
Salt- to taste
Curry leaves few

Preparation:
1. Dry roast fennel, pepper, cumin seeds separately one by one in a kadai and let it cool. Then grind
it to a smooth paste with little water and keep aside.
2. Heat cooker on flame and add oil when dry. when oil is hot add elaichi, bay leaves, cinnamom
and cloves on it.
3. When cardamom crackles add onion and fry till golden brown. Add curry leaves now
4. Add tomato to it and saute till it softens.
5. Add salt and turmeric now which will help in melting down the tomato and to cook fast.
6. When oil gets separated ,add ginger garlic paste and keep sauteing for 2-3 mins till the raw smell
is gone
7. Now add the ground pepper,cumin, fennel mixture paste and saute again for 2- 3 mins.
8. Add plain chilli powder and saute for another 1or 2 mins
9. Now add the cleaned mutton peices into it and saute nicely for 3-5 mins. Then add 1/2 litre of
water to it and adjust salt. Pressure cook this for 5 whistles or 15- 20 mins till mutton is soft.
Simmer for the required consistency of gravy.
10. Serve hot with steamed rice , roti, chapati, idli, dosai, poori, appam, idiappam and much more....