- Cook Time1 hr
- YieldServes 4
Ingredients:
- 250 g Mutton Keema
- 2 Tablespoon Oil
- 500 ml Water
- Coriander Leaves
Preparation Method:
1
Heat 2 tablespoon of oil in a pan and add 250g mutton keema sauté for 2 min.
2
Add 50g of Thillai’s Pandiyanadu Mutton Kuzhambu Mix with mutton and sauté for few minutes. Add 500ml of water and salt, mix well and bring to boil.
3
Cook on low flame for 20 min or until mutton becomes tender and thickens slightly. Garnish with fresh coriander leaves and serve hot.
Now tasty KOTHU KARI KUZHAMBU is ready to serve.