Simple Mutton Kuzhambu recipe. Spicy Mutton curry for rice recipe made in a pressure cooker. Perfect for weekday dinners. Recipe with step-by-step pictures and video. Kulambu” is basically a term used in place of curry or gravy down south in Tamil Nadu. Kulambu is also referred to as “kuzhambu” which have gravy consistency in the curries.
Take all the masala ingredients sauté in a medium heat then add in to a mixie and grind it to a smooth paste. Add a cup of water to grind. The masala has white poppy seeds and this ingredient is banned in the middle east. If you cannot source poppy seeds, just omit it or add a little cashew nut instead. Make sure to grind all the ingredients to a smooth paste. Use small onion for authentic taste. If not, you can use big onion also.
This spicy mutton curry has an onion-fresh masala paste base which is flavoured with a delicious paste made using white poppy seeds, dry red chilies, cumin seeds, fennel seeds, cloves, cinnamon, black peppercorns, ginger, garlic, onions, and fresh coconut.
Try to use Kashmiri dry red chilies as they give a nice red colour to the curry without making it too spicy. If you like to make it spicy, then use a hot variety of chili (Byadagi chilies or Guntur chilies).
Mutton kuzhambu recipe a favourite 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 flavours such as adding fresh spicy ground masala which give extra 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 anaemia.
Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy. One way to make mutton tender is to cook it slow. Cook the mutton low and slow, so all the juices & fat melt into the curry. Lucious mutton will need around 50 minutes till it’s fall-off-the-bone tender. As per experimentations, braising or slow cooking the mutton for more than 3 hours on low temperature helps soften it. This method is followed in European style of cooking.
Mutton kulambu has a thin gravy and thus tastes the best with steamed rice, idli, dosa, chapati, ragi mudde, etc
Mutton kulambu will keep well in the refrigerator for 2-3 days.
Watch mutton kulambu recipe video.
MUTTON KUZHAMBU FOR RICE, MUTTON CURRY FOR RICE
Ingredients
To prepare fresh masala paste
To prepare Mutton curry
Instructions
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To prepare fresh masala powder, heat a pan with oil.
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Add cinnamon stick, black stone flower green cardamom and cloves.
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Add fennel seeds and cumin seeds. Sauté for 1-2 minutes.
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Add chopped small onion and fresh curry leaves. Sauté till onion get half cooked and not to allow turn brown colour for fennel seeds and cumin seeds.
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Add poppy seeds and cashew nuts. Switch off the flame and sauté in the heat of the pan itself.
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Keep aside and allow to cool down.
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To prepare mutton curry, heat oil in a pressure cooker.
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Add bay leaf.
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Add curry leaves and small onion.
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Add ginger garlic paste and sauté until raw smell leaves.
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Add turmeric powder and Kashmiri red chilli powder and sauté for a minute.
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Add cleaned mutton pieces.
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Sauté mutton pieces in oil itself, do not add any water.
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Transfer cooled sauteed masala in to a mixie jar.
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Add red chilli powder.
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Add coriander powder and turmeric powder.
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Blend with little water to make it to fine thick paste.
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Mutton pieces also sauteed in 5-6 minutes, now add ground masala paste.
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Sauté in low flame until mutton pieces ger coated well with it.
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Add salt to this mutton curry.
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Add tomato puree.
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Sauté all in medium flame for 5-6 minutes.
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Add required amount of water.
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Add garam masala powder, mix well.
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Pressure cooks in medium flame for 5-8 whistles.
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Allow to release the pressure naturally, then open the lid. Cook for another 5 minutes.
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Add chopped curry leaves and coriander leaves.
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Add coconut milk ( first second milk from coconut).
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Cook for another 3-4 minutes in medium flame.
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Garnish with chopped coriander leaves.
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Very tasty mutton curry is now ready for serving.
Note
- Always buy fresh tender meat. Touch the meat and get a sense of what it feels like. The mutton should feel firm and should spring back to its original size. If the meat is loose, it is a sign of the mutton not being as fresh as you'd want it to be. Never forget to smell the meat.
- Try to buy the mutton from the leg or shoulder to make curries.
While buying mutton for curry, always look for a few bone pieces, as they release a lot of flavours in the curry. - The pieces should be 1-½ inches in size.
- Let the mutton cook in its own water first and then add adequate quantities of water when required.
