Mutton Sambar Recipe (Military Hotel Style)

Mutton Curry in every state of India is different. The rich and diverse culture is notable in karnataka's cuisine. The combination of spices and cooking method has major influence from Tamilnadu, Andhra Pradesh, Kerala and Maharashtra.

Mutton Sambar is a popular curry served across military hotels in Tamilnadu and Karnataka. This curry pairs well with ragi muddle, donne biryani, roti, Idli or dosa.

I purchased curry cut mutton from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free. 500 Grams of Premium tender lamb, vacuum sealed and shipped on time. We can choose time slots for our order to be delivered.

Ingredients:
500 Grams Curry Cut Mutton (Freshtohome)
1 Large Onion (1/2 Sliced, 1/2 Finely Chopped)
1 Medium Tomato Diced
4 Green Chilies
2 Tbsp Fresh Coconut
5 Sprigs Coriander
5 Sprigs Mint
5 Sprigs Curry Leaves
1/2 Lime
10 Pods Garlic
1 Inch Ginger
1 Tsp Tamarind Pulp

1 Tbsp Rasam Powder (Phalada Pure and Sure)
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1 Tbsp Chilly Powder

1/2 Tbsp Khus Khus (Poppy Seeds)
1/2 Tbsp Roasted Bengal Gram
1 Inch Cinnamon
4 Cloves
3 Pods Cardamom
1/2 Tsp Black Pepper Corns
1 Tsp Cumin Seeds
Small Piece Lichen ( Kalpasi)
Salt as per taste
Oil as required...

Method:
Wash the meat pieces twice allow excess moisture to drain using a colander. Spread the meat pieces in a bowl or plate, squeeze 1/2 lime juice and massage the meat.

Add all the spice powders (rasam, turmeric, chilly and coriander ) massage the meat in the spice powder allow the meat to marinate for 1/2 hour covered on the kitchen counter.

Heat a wok on medium flame with 3 tsp oil. Add the whole spices (cinnamon, cumin, cardamom, cloves, pepper, lichen) allow the spices to splutter.

Add ginger and fry for few seconds. Add khus khus and roasted bengal gram allow to splutter.

Add the sliced onion, garlic, green chilies, tomato, coriander leaves, curry leaves, and mint leaves fry all the ingredients until the onion is brown.

Subscribe to me on Youtube English and Tamil Channels for regular updates😁

Remove the fried masala from flame allow to reach room temperature and add to a mixerjar, grind to form a smooth paste. We can add small amount of water to grind into a smooth paste...reserve.

Heat a pressure pan on medium flame with 3 tbsp oil, add curry leaves and finely chopped onion fry till the onion turns transparent.

Add the marinated meat to the onions fry on medium flame for 2 minutes on each side. Add 1/2 tsp salt and 1 1/2 cups water stir well cover and place a whistle. Cook the meat for 3 to 4 whistles or until the meat is tender.

Once the meat has cooked till tender, add the ground masala paste and 1/2 tsp salt stir and bring to a rapid boil. Do not waste any masala in the mixerjar add water dilute and transfer to the gravy.

Cook and reduce the gravy. Add 1/2 tsp tamarind pulp stir well and boil for another two more minutes once the gravy has reduced the oil will surface to the sides. Garnish with finely chopped mint and coriander...Serve hot...Enjoy :)