mutton curry recipe | mutton kulambu recipe | mutton kuzhambu recipe

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Mutton Kuzhambu recipe a favorite for all non-veg lovers. With Mutton(lamb) we can prepare variety of dishes. Mutton curry recipe that can be made in a pressure cooker and it goes well with rice. These kinds of curries are highly popular in South India especially in the Tamil Nadu region. Mutton Kuzhambu is the highlight for any Sunday special lunch. In those gravy-based recipes we add certain extra flavors such as adding spicy ground masala which give extra taste. Instead of preparing mutton alone you can add some potatoes, bottle gourd, drumsticks it can increase the taste. Lamb is normally rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth maintenance, and performance. In addition, it helps prevent anemia. we can prepare this mutton curry with regular chili powder and coriander powder but adding Chettinad masala powder.

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mutton curry recipe | mutton kulambu recipe | mutton kuzhambu recipe

Author: Gomathi Cuisine: Courses: , Recipe Keys: High Protein
Difficulty: Beginner Prep Time 15 min Cook Time 20 min Total Time 35 mins
Servings: 5
Best Season: Suitable throughout the year

Ingredients

To Temper

To make Mutton Curry

How to make mutton kulambu recipe

  1. Wash and chop mutton to bite sized pieces.

  2. Heat pressure pan add oil and add  the items listed under “To Temper” section.

  3. Add chopped onion and few curry leaves. Sauté till onion turns translucent.

  4. Add Ginger garlic paste, toss till the raw smell goes.

  5. Add Kashmiri Red chili powder and toss well in a medium flame.

  6. Add tomato puree and “kulambu podi” or regular red chili powder, coriander powder and cumin powder.

  7. Sauté well about 3-5 mins in medium flame till all ingredients become mushy.

  8. Now add mutton pieces mix well till all the masala gets coated with mutton.

  9. Add natural sea rock salt mix well.

  10. Add water till mutton immersing level. Allow it to boil for 3-5 mins.

  11. Now add freshly ground poppy seeds-cashew nut fine paste.

  12. Allow it to boil add some potatoes (optional).

  13. Pressure cooks about 4-5 whistle (depends upon the mutton tenderness of the meat) in medium flame.

  14. Allow the pressure release naturally, open and add Chettinad masala powder (or usual Garam masala powder).

  15. Cook another 1-2 mins. In medium flame.

  16. Garnished with chopped curry leaves and coriander leaves.

  17. Yummy delicious Mutton curry (Kulambu) is ready to serve.

Note

  • If you don’t have “kulambu podi” add regular 1 tsp. of red chili powder, 1.5 tsp. Of coriander powder and 1 tsp of cumin powder.
  • If you don’t have the Chettinad masala powder you can add garam masala powder.
  • Store bought packed Chettinad masala powder can also be give sort of same taste.
  • You can small amount of coconut just to make the gravy thick, too much of coconut is supposed to spoil the real taste of mutton.
  • While cooking Kuzhambu/curry add water as required and as per your consistency.
  • you can prepare with chicken or vegetables with the same ingredients.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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