Mutton Kuzhambu | Mutton Kulambu Recipe

For Tempering

• 4 tbsp Coconut Oil
• 1 tsp Fennel seeds
• 1 stick Cinnamon
• 4 pods Cardamom
• 2 no Cloves
• 1 no Bay leaf
• 1 no Star Anise
• 1 no Pandan Leaf ((optional))

For Mutton Kulambu

• 2 large Onion (peeled & sliced thinly)
• 6 no Shallots (Sambar Onion) (peeled & halved)
• 4 no Green Chillies (slit)
• 3 sprig Curry leaves
• 3 tbsp Ginger Garlic paste
• 2 tsp Salt (to taste)
• ½ kg Mutton | Lamb
• 2 tbsp Coriander powder
• 2 tbsp Kashmiri Chilli powder
• 2 tsp Garam masala powder
• 2 cups Water
• 4 tbsp Coriander Leaves (finely chopped)

For Coconut Paste

• 1 cup Fresh Coconut (grated)
• 2 tsp Fennel Seeds
• 2 tsp Black Pepper

1. 1

   Coconut Paste - Take coconut, black pepper, fennel seeds in a blender and make into a very smooth paste by adding some water. Set this aside.

2. 2

   Make Tempering - Heat oil in a pressure cooker, add all the tempering whole spices listed and let them sizzle.

3. 3

   Make Masala - Add in sliced onions, shallots and saute for 2 minutes. Add in green chillies and curry leaves and mix well. Add in ginger garlic paste, turmeric and salt. Saute for 1 more minute. Add in tomatoes and cook until tomatoes get soft.

4. 4

   Cooking Mutton - Now add in mutton pieces and stir fry for 4 to 5 minutes. Add in all the spice powders and mix into the mutton pieces and cook for 2 more minutes. Pour enough water to cover the mutton pieces.

5. 5

   Now cover the pressure cooker and cook for 6 to 7 whistle until the mutton is cooked completely. Depending on mutton size and quality, it may cook faster or longer. Sometimes it will take around 10 to 12 whistle as well. Once pressure is naturally released, open the cooker and check whether the mutton is cooked.

6. 6

   Finishing curry - Now add in the ground coconut masala and mix well. Mix well and simmer for 3 more minutes. Add coriander leaves and turn off the heat/ Mutton kuzhambu is ready. Enjoy with your favorite main dish.