Mutton kothu Kari kulambu - Kheema cabbage gravy

This is an another signature dish of my mother, loved by all of us including the grand children. As the next generation in our family is living in different parts of the world, this recipe would help them to relish this delicious dish. This is must try dish for others too.

Ingredients
Mutton : 1/2 kilo
Onion- 2
Tomato- 2
Ginger garlic paste - 2 tsp
Chilli powder - 1 tsp
Coriander powder- 3 tsp
Cummin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Curry leaves
Coriander leaves
Oil- 1 tbsp
Cabbage - 200gms
Green chillies - 2
For seasoning
Saunf - 1/2 tsp
Cinnamon- a small piece
Clove- 2 pieces
Procedure


Heat oil in a kadai. Add cloves, cinnamon and saunf . After it splutters , add onions and saute till golden brown. Add the ginger garlic paste and saute till raw smell goes off. Add the tomatoes and cook till it becomes soft. Add the kheema ( minced meat, kothukkari) and cook till  no water comes from the meat.

Then add the chopped cabbage, curry leaves, green chillies and mix well. Add turmeric powder, coriander powder, chilli powder, cummin powder, salt, water and pressure cook .

Cook till  5 whistles and then in simmer for 5 minutes. Switch off the stove.  After the pressure goes, then cook in simmer for 5 minutes without the lid.  Add finely chopped coriander leaves.

I forgot to take a picture of the final cooked dish  and half of it was over before I realised  😃😃😃. Serve with poori or idli. It would be awesome..