Indulge in the rich and aromatic flavors of South Indian-style Mutton Curry, a culinary masterpiece that perfectly embodies the region’s distinctive taste. This beloved dish combines succulent pieces of tender mutton with a harmonious blend of spices and ingredients, resulting in a symphony of flavors that dance across the palate.
In this rendition of Mutton Curry, the traditional South Indian approach shines through. A medley of spices, including fragrant curry leaves, robust mustard seeds, and earthy turmeric, are skillfully combined to create a balanced and aromatic spice blend. The rich, coconut-based gravy envelops the mutton, enhancing its natural taste and ensuring a satisfying depth of flavor. Served alongside steaming hot rice or flaky parathas, this South Indian Mutton Curry promises a delightful journey for the senses, an experience that pays homage to the culinary heritage of the region while pleasing even the most discerning of palates.
How to make Mutton Curry Recipe | Mutton Kulambu | Mutton Kuzhambu
Ingredients
To prepare mutton kulambu
To Temper
To prepare coconut masala paste
Instructions
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For optimal selection, consider purchasing mutton with ribs or from the shoulder.
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Heat oil in a cooker pan on medium heat.
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Add cinnamon sticks, cloves, bay leaves, fennel seeds and black stone flower. sauté for a minute until the spices release their aroma.
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Add chopped shallots. Sauté until the onions turn golden brown.
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Add some fresh curry leaves.
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Add ginger garlic paste sauté until the raw smell goes off.
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Add turmeric powder and Kashmiri red chilli powder. Sauté over medium heat, ensuring the spices do not burn.
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Add sliced tomatoes. Sauté until it become half mushy
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Add half the required amount of salt into this kulambu / curry.
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Add home made kulambu powder and curry masala powder.
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Mix everything well over in a medium flame till the raw smell of spices disappears.
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Add mutton pieces without any water.
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Mix well till all masala coated well with mutton pieces. Allow the dish to cook over medium heat for 10 minutes until the mutton releases its juices, and they accumulate in the pan.
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Now add the remaining half the required amount of salt.
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Add the necessary amount of water that was used to wash the rice. For the first two washes, thoroughly rinse the rice and discard that water. On the third rinse, the water can be used for this recipe.
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Add water until all the mutton pieces are fully covered.
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Pressure cooks the mutton for 4-6 whistles over medium flame.
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Meanwhile, to prepare the coconut masala paste, add poppy seeds and black peppercorns to a mixer jar.
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To this add fennel seeds and cashew nuts.
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Add grated coconut.
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Grind until a smooth paste is formed, using a small amount of water.
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Allow the pressure to release naturally an open the cooker.
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Allow it to boil for another 5 minutes, and then add the coconut masala paste.
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Cook it for another 5 minutes over a medium flame.
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Add chopped coriander leaves and mint leaves.
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Lastly, add the tempering using hot oil infused with sun-dried onion ball and a handful of curry leaves.
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Delicious mutton kulambu is now ready. Serve it with hot steamed rice and enjoy.
Note
- For making mutton gravy, for optimal selection, consider purchasing mutton with ribs or from the shoulder. If you are aiming to prepare biryani or a thick gravy-based dish, opt for the thigh portion of the meat.
- For enhanced flavor, use shallots; if unavailable, you can also use larger onions.
- You can prepare this recipe with or without coconut masala paste.
- Adjust spice level and consistency according to your needs.
