Mutton Marrow Bone Roast

Ingredients

• half a kilo mutton marrow bones (nalli) (நல்லி எலும்பு)
• 3 onion, chopped
• 2 tomato, chopped
• 2 tsp ginger-garlic paste
• half a tsp turmeric powder
• 3 tsp chilli powder
• 1 tsp fennel powder
• half a tsp garam masala
• 1 tsp pepper powder
• half a cup coconut milk (தேங்காய்ப் பால்)
• 2 tsp coconut oil
• 1 tsp whole black pepper (மிளகு)
• 2 dried red chillies (மிளகாய் வற்றல்)
• as needed salt, mustard seeds, curry leaves

Method

1. Clean the marrow bones and pressure-cook them with salt, turmeric and enough water to cover for about 6 whistles.
2. Saute onion in oil until soft, then add ginger-garlic paste and tomato and cook until mushy.
3. Stir in the chilli, fennel, garam masala and pepper powders.
4. Add the cooked bones with their stock and stir on medium heat, scraping the bottom, until most of the liquid has evaporated.
5. Pour in the thick coconut milk and keep stirring uncovered on low heat until it dries into a roast.
6. Temper mustard, whole pepper, dried chillies and curry leaves in a separate pan and pour over.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 54. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.