Mutton Curry Recipe | Mutton Kulambu Recipe | Mutton Varuval Recipe | Mutton Fry Recipe

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Here we are going to see both mutton kulambu and mutton fry recipe.

This recipe is for Mutton Kuzhambu, a spicy curry made with mutton that is perfect to serve with rice for a weekday dinner. The recipe includes step-by-step pictures and a video guide. To make the masala paste, you will need white poppy seeds, which are banned in some areas. If you cannot find them, you can omit them or use cashew nuts instead. It’s important to grind all the ingredients to a smooth paste to achieve an authentic taste.

In Tamil Nadu, it is common to prepare Kuzhambu and gravy in large quantities after cutting lambs in front of God at many temples. The same method can be used to prepare this dish when hosting a large gathering of relatives. To thicken the gravy, coconut paste can be added. The dish pairs well with steamed rice and can also be enjoyed with fluffy idli or chapati the next day.

The recipe’s distinctive spices give it an aromatic and unique flavor that can be adjusted to taste. One of the great things about this mutton curry is that its spiciness and flavor can be easily customized. It pairs well with tomato rasam, and my husband loves this combination. Give this recipe a try, and it’s sure to become one of your favorites.

Mutton Varuval is a popular South Indian dish that consists of tender mutton cooked with a flavorful blend of spices. The dish is typically dry and spicy, making it a perfect accompaniment for rice or bread. Mutton Varuval is known for its aromatic flavor and tender texture, which is achieved through marinating the meat in a mixture of spices before cooking. It’s a great dish to serve for special occasions or when you want to indulge in a delicious and satisfying meal.

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Mutton Curry Recipe | Mutton Kulambu Recipe | Mutton Varuval Recipe | Mutton Fry Recipe

Author: Gomathi Cuisine: Courses: , , Recipe Keys: N non vegetarian meals
Difficulty: Beginner Prep Time 15 min Cook Time 30 min Total Time 45 mins
Servings: 4
Best Season: Suitable throughout the year

Ingredients

To prepare onion masala paste

To prepare Mutton masala powder

To prepare Mutton Kuzhambu

Instructions

Video
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  1. To prepare fresh masala, heath the pan and add coriander seeds, dry red chillies, Kashmiri red chillies, fennel seeds, Black pepper, cumin seeds.

  2. Add cinnamon stick, black cardamom, cloves, star anise, green cardamom and black stone flower.

  3. Stir in medium flame until you get nice aroma of spices do not get burnt.

  4. Add few curry leaves.

  5. Then add fenugreek seeds toss well until slight color change of spices.

  6. Transfer in to bowel and allow to cool.

    Grind them in to fine powder.

  7. To prepare the fresh masala paste, heat the pan with oil.

  8. Add shallots sauté well, till it become translucent.

  9. Add ginger garlic paste (5 garlic and 1 inch ginger). Sauté well until raw smell goes off.

  10. Add roughly chopped tomatoes. Sauté until become 3/4th cooked.

  11. Add poppy seeds and cashew nuts. Mix well.

  12. Transfer to plate and allow to cool.

    Grind in to fine paste without adding water.

  13. Heat the pressure cooker and add oil.

  14. Add Brinji leaves, black pepper, fennel seeds.

  15. Add onions and few curry leaves.

  16. Toss well until onion gets cooked.

  17. Add 1.5 kg washed mutton.

  18. Add turmeric powder, add ¾ th part of freshly ground masala powder, masala paste and salt.

  19. Sauté well in medium flame for 5 mins. Until mutton pieces coated well with all masala powder and paste.

  20. Add enough water to cover mutton. Mix well.

  21. Pressure cooks for 5 whistles in medium flame. (Depends upon the mutton)

  22. Allow to pressure release naturally, once check whether mutton is cooked well.

  23. Remove 750gm of mutton from pressure cooker with little Kuzhambu.

  24. Add tamarind water and boil for another 5 mins.

  25. Add few curry leaves and some salt.

  26. Hot spicy mutton Kuzhambu is ready to serve.

  27. For mutton fry/gravy, heat the pan with oil.

  28. Add dry red chillies and few curry leaves.

  29. Add small onions sauté until become translucent.

  30. Add freshly ground onion tomato paste and masala powder.

  31. Add mutton pieces.

  32. Sauté till to all masala coated well with mutton.

  33. Add required salt and mix well.

  34. Cover and cook for 5 mins. In low flame.

  35. Add some pepper coarse powder.

    Sauté for another 2 mins.

  36. Garnish with chopped coriander leaves and curry leaves.

Note

  • Use gingelly oil for traditional taste.
  • Do not have poppy seeds use some cashew nuts or even coconut.
  • If you feel this Kuzhambu is waterier add some coconut paste.
  • In mutton fry after adding pepper powder do not cook more time, taste will get change maximum 2 mins. Only.
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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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