Attukal Mochai Kuzhambu (Mutton Leg & Field Beans Gravy)

Name: Attukal Mochai Kuzhambu (Mutton Leg & Field Beans Gravy)
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Cuisine: Indian
Ingredients: 2 pieces Leg Of Lamb (2 Mutton legs chopped to 2 inch); 500 g Fava Bean (500 grams Avarekai (Broad Beans)); 4 pieces Eggplant (4 Small Brinjal (Baingan / Eggplant) chopped); 2 pieces Roma Tomato (2 Tomatoes chopped); 4 pieces Yellow Onion (4 Onions chopped); ½ cup Coconut (1/2 cup Fresh coconut); 2 tsp Chana Dal (2 teaspoons Roasted Gram Dal (Pottukadalai)); 1 tbsp Red Chili Powder (1 tablespoon Red Chilli powder); 2 tsp Ground coriander (2 teaspoons Coriander Powder (Dhania)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 tsp Poppy Seeds (1 teaspoon Poppy seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 4 pieces Cloves (4 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 2 tsp Tamarind Paste (2 teaspoons Tamarind Paste); 0 pieces Table Salt (Salt to taste); 0 pieces Coriander Seed (Coriander (Dhania) Leaves to garnish); 0 pieces Sesame Oil (Gingelly oil as needed); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 0 pieces Curry leaves (Curry leaves a handful); 1 pinch Asafoetida (1 pinch Asafoetida (hing))

A rich, slow-cooked South Indian stew of lamb leg and field beans in a spicy-sour tamarind and roasted coconut gravy, tempered with mustard and curry leaves.

120 minIndian

Servings4

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Gluten Free
Halal

Ingredients

For 4 servings

Leg Of Lamb2 pieces · 2 Mutton legs chopped to 2 inch
Fava Bean500 g · 500 grams Avarekai (Broad Beans)
Eggplant4 pieces · 4 Small Brinjal (Baingan / Eggplant) chopped
Roma Tomato2 pieces · 2 Tomatoes chopped
Yellow Onion4 pieces · 4 Onions chopped
Coconut½ cup · 1/2 cup Fresh coconut
Chana Dal2 tsp · 2 teaspoons Roasted Gram Dal (Pottukadalai)
Red Chili Powder1 tbsp · 1 tablespoon Red Chilli powder
Ground coriander2 tsp · 2 teaspoons Coriander Powder (Dhania)
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Poppy Seeds1 tsp · 1 teaspoon Poppy seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves4 pieces · 4 Cloves (Laung)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Tamarind Paste2 tsp · 2 teaspoons Tamarind Paste
Table Salt0 pieces · Salt to taste
Coriander Seed0 pieces · Coriander (Dhania) Leaves to garnish
Sesame Oil0 pieces · Gingelly oil as needed
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Curry leaves0 pieces · Curry leaves a handful
Asafoetida1 pinch · 1 pinch Asafoetida (hing)

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Steps

1Heat oil in a heavy bottomed kadai. Add cumin seeds, fennel seeds, cinnamon stick, cloves, and bay leaf.
2Once they are aromatic, add 2 chopped onions and saute till translucent.
3Add poppy seeds, roasted gram dal, tomatoes and saute till tomatoes are cooked.
4Add grated coconut, switch off heat and allow to cool. Once cooled, grind this into a smooth gravy, with salt and a little water if required.
5In another kadai, heat a little gingelly oil, add chopped onion, chopped brinjals, field beans, and saute well. Add water till the veggies are immersed and cover the kadai with its lid.
6Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender.
7Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil.
8Add the ground masala paste and enough water to make it a thin gravy. Adjust salt and spices accordingly.
9Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes.
10In a tadka pan, heat a teaspoon oil and temper with mustard seeds, curry leaves, 1 chopped onion, and asafoetida.
11Garnish with finely chopped coriander leaves and serve Attukal Mochai Kuzhambu with steamed rice, Jeera rice or lachha paratha.