This is a simple and spicy Mutton Curry made in the old-fashioned style!!! This is a Meat Curry that is strong and spicy and is easy to make. You can have this dish with roti, rice, dosa or even idli. This recipe prepared with fresh ground masala. Use either pressure cooker or mud pot or slow cooker to prepare this curry. Usually, Meat Curries involve a lot of fuss. But this is a simple yet best recipe. Just prepare freshly ground masala and add these spices to mutton and cook to 7 whistles and there you have the Curry. Since it is the old style. But it all depends on the measures and how you cook the meat. I am sharing the methods to cook it in a traditional pressure cooker. In this recipe I’m adding red chilli and Kashmiri red chilli, pepper for spice level. Kashmiri red chilli tempered in oil gives hot red colour appearance. This style of mutton kuzhambu gives very traditional authentic taste.
Watch Village style mutton kuzhambu recipe in Tamil.
Mutton Kulambu | Mutton Kuzhambu | Mutton Kulambu Recipe | Mutton Kuzhambu Recipe
Ingredients
To prepare fresh masala paste
To prepare mutton kuzhambu
How to make Mutton Kulambu | Mutton Kuzhambu
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Take and clean chunky mutton with little fat.
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To prepare the fresh masala, heat the pan with oil.
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Roast 3-4 cinnamon stick, 6-8 cloves, 2 green cardamom, 1 tsp black stone flower, 2 star Anise and 1 javitri.
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To this add fennel seeds, cumin seeds, black pepper, Kashmiri red chillies and red chillies.
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Add fresh curry leaves and sauté in medium flame until all become aromatic.
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Add poppy seeds (or extra cashew nuts) and cashew nuts.
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Sauté well till to get nice aroma and not to burnt cumin seeds.
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Add coriander powder and switch off the flame then sauté in the heat of the pan itself.
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Transfer in to a plate and allow to cool.
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Heat the pan with oil and add small onions.
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Add chopped ginger and garlic.
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Add salt and sauté well.
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Add chopped tomatoes.
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Sauté in medium flame until tomato get mushy then transfer in to a plate and allow to cool.
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In a mixie jar add roasted spices add little water grind to smooth paste.
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In a another mixie jar add sauteed onion, tomato, garlic and ginger.
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Keep both the fresh masala paste ready.
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Heat the pressure pan with oil.
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Add turmeric powder and Kashmiri red chilli powder.
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Add curry leaves and sauté for a minute not to burnt.
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Add washed mutton pieces and salt.
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Sauté in medium flame for 5 minutes.
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Add onion and tomato ground paste sauté for another 5 minutes.
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Then add spices masala paste without any water.
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Sauté till masala coated well with mutton, and water start ooze out from the mutton.
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Add rice washed water till to cover the mutton. (The water used for third time to wash rice).
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Pressure cooks in medium flame for 5-7 whistles.
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After 6 whistles allow the pressure release naturally and open the lid.
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Cook for another 5 minutes in medium flame.
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To tempering, heat the pan with oil and add fennel seeds and allow to splutter.
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Add red chillies and sauté till turn slight brown.
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Add finely chopped onion and curry leaves.
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Add this tempering to the mutton kuzhambu.
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Garnish with chopped coriander and curry leaves.
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Very taste village style mutton kuzhambu is now ready to serve.
Note
- Use young tender lamb meat for better taste.
- Use gingelly oil or coconut oil for traditional taste.
- Adjust spice level according to your taste buds.
- If you like add potatoes with mutton while pressure cooks.
- Pressure cooking time and whistles depends upon the meat.
