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Mutton Kuzhambu | Mutton Kulambu Recipe

Mutton Kuzhambu or Mutton Kulambu is a traditional South Indian gravy dish made with lamb or mutton, onions, tomatoes, ginger, garlic and spices. Spicy mutton kuzhambu is made authentic way with ground masala which goes well with some hot rice or some chapati. It can be had with Appam, Idiyappam and Kerala Parotta. Learn how to make perfect mutton kuzhambu with step by step pictures and video.
4.50 from 2 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 599kcal

Equipment

  • Pressure cooker
  • Blender
  • Cooking pot

Ingredients

  • ½ kg Mutton | Lamb

For Marinating Mutton

  • 1 large Onion chopped
  • 2 medium Tomato chopped
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tbsp Kashmiri Chilli powder
  • 2 tsp Garam masala powder
  • 1 tsp Cumin powder
  • Salt to taste

For Coconut Paste

  • ¾ cup Fresh Coconut
  • 2 tsp Fennel Seeds
  • 1 tbsp Cashews or Roasted Gram Dal (optional)

For Mutton Kulambu

  • 1 large Onion sliced thinly
  • 3 tbsp Ginger Garlic paste
  • 4 no Green Chillies slit
  • 3 sprig Curry leaves
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 2 tsp Chilli powder
  • 1 tsp Garam masala powder
  • 1 tsp Cumin powder
  • 4 tbsp Coriander Leaves finely chopped
  • 4 tbsp Coconut Oil
  • Salt

Instructions

  • First step is to cook the mutton. Take all the ingredients given for marination in a blender and make into a fine puree. Pour this over the mutton pieces and marinate it for a hour.
  • Now take this in a pressure cooker and cook it for 5-6 whistle and simmer it for 15 mins. Switch off the flame and let the pressure go all by itself. Now open the pressure cooker and set it aside.
  • Next step is to take coconut and fennel seeds in a blender and make into a very smooth paste by adding some water. Set this aside too.
  • Now make the base for the gravy. Heat a large wide open pan on medium heat. Add oil in that and add some curry leaves. Let it sizzle for few seconds. Now add in onions and green chilli and saute this till they turn golden brown. Now add in all the spice powders and mix well. Now add the cooked mutton along with gravy left in it and mix well. Pour some water according to the consistency which you need. Add salt if needed.
  • Now add in the ground coconut masala and mix well. Bring it to boil and cover it with a lid. Simmer the flame and cook it for 10 mins on a low flame. Switch off the flame and serve it with rice.

Video

Notes

  • You can cook this dish in pressure cooker or regular pot. If using pressure cooker, the cooking time is less. If cooking in cooking pot, it takes more time.
  • Mutton takes more time to cook. So I cook in pressure cooker.
  • Small onions (shallots) add sweetness to the dish. You can use shallots of regular onions.
  • Roasted gram dal in coconut paste adds thickness to the gravy.
  • Once coconut paste is added, don't boil too vigorously else the coconut will curdle.

Serving & Storage

Leftover mutton kulambu can be stored in fridge and reheated on stove top when needed.
Mutton Kulambu recipe is perfect to enjoy with some hot rice or some chapati. It can be had with Appam, Idiyappam and Kerala Parotta. Kuzhambu is usually served with rice, nool parotta, Tandoori roti, idli, dosa, idiyappam or ghee rice.

Nutrition

Serving: 1servings | Calories: 599kcal | Carbohydrates: 16g | Protein: 24g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 91mg | Sodium: 143mg | Potassium: 738mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1501IU | Vitamin C: 46mg | Calcium: 103mg | Iron: 5mg
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