Lamb Eggplant Stew / Aatu kari Katharikkai Kulambu / ஆட்டு கரி கத்தரிக்காய் குழம்பு

I am a great fan of mutton recipes . This recipe is my grand mothers recipe which is passed to my mom and now to me . When I was a kid my mom makes this recipe weekly once and I used to love this .  The combination gives a unique flavor and taste which will surely impress the one to whom you are cooking for . It requires 4 major ingredients and made quickly too .

Lamb Eggplant Stew / Aatu kari Katharikkai Kulambu / ஆட்டு கரி கத்தரிக்காய் குழம்பு

Ingredients:

• Lamb / Goat pieces - 200 gm , chopped ( Preferably with bones )
• Eggplant - 3 no , Diced length wise ( I used 2 long Chinese Eggplants )
• Onion - 1 no , Chopped Lengthwise
• Oil - 2 tsp
• Red Chilli Powder - 2 tsp ( Sambar Powder could be used too )
• Corriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Salt - To taste

To Grind: 

• Grated Coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp

Method:

In a pressure cooker , heat oil . Add the onions and cook till they become translucent .

Grind together coconut , fennel seeds and cumin seeds in to a paste by adding little water . Set aside .

Add the Lamb / Goat pieces  , chilli powder , Coriander powder , turmeric powder , salt and mix .

Add the ground paste and add water  and bring the contents to a boil .

Cover with the lid and pressure cook the contents for 10 minutes or till the Mutton pieces become tender . Now add the chopped Eggplant .

Cover with the lid and pressure cook for only 1 hisses . Turn off . Garnish with Cilantro leaves .

Serve hot with steamed rice , any flat breads and also Idly and Dosa recipes .