Mutton Kulambu Recipe (Mutton Kuzhambu)
Mutton Kulambu (Mutton Kuzhambu) is a spicy village-style mutton curry famous in India's Chettinad region. It can be made in a traditional stovetop pressure cooker or instant pot. Make it using my easy recipe.
Servings: 4 people
Ingredients
To Make The Masala Paste
- 1 tablespoon white poppy seeds replace with cashew nuts if poppy seeds are not available
- 6-8 whole dry red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 2-3 cloves (laung)
- 1 inch piece of whole cinnamon stick (dalchini)
- 2 teaspoons whole black peppercorns (kalimirch)
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- ½ cup chopped onions
- 2 tablespoons chopped or grated fresh coconut
To Make The Curry
- 4 tablespoons oil
- 1 cup chopped onions
- 10-12 curry leaves
- 3-4 green chilies slit into half
- 1 cup chopped tomatoes
- 1 teaspoon salt or to taste
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 pound bone-in goat mutton 500 g, cut into 1-½ inch chunks. Use lamb if goat mutton is not available.
Instructions
Make The Masala Paste
- Add all the ingredients to make the paste to a small blender jar
- Add ½ cup of water and blend to make a smooth paste. Scrap the sides of the blender a few times while blending. Set aside.
- Note – You can dry roast the spices before grinding for stronger lavors.
Make The Curry
- Heat oil in a pressure cooker over high heat.
- Once the oil is hot, add onions, curry leaves, and green chilies. Cook until the onions are softened and light golden brown, stirring regularly. This will take 6-8 minutes.
- Add tomatoes and salt and cook for 2-3 minutes. Stir frequently.
- Add turmeric powder and Kashmiri red chili powder and cook for another minute.
- Now add the ground masala paste and mutton and stir well. Clean the jar using water and add the water to the pressure cooker to prevent the masala from being wasted.
- Add 2 cups of water to the cooker and close the lid. Pressure cook for one whistle on high heat. Then, set the heat to low and cook for 25 minutes.
- Remove the cooker from heat and let the pressure release naturally. Open the lid of the cooker once the pressure is released.
- Check for salt and add more required.
- Adjust the gravy consistency by adding more water if needed. Garnish with chopped coriander leaves and serve hot.
- Note – If the mutton is not tender yet, pressure cook for another 8-10 minutes.
Video
Notes
Try to use Kashmiri dry red chilies, as they give a nice red color to the curry without making it too spicy. If you like to make it spicy, use a hot variety of chili (Byadagi chilies or Guntur chilies).
Use gingelly oil or peanut oil for an authentic flavor.
Instant pot recipe is in the post.
Nutrition
Calories: 536kcal | Carbohydrates: 19g | Protein: 22g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 874mg | Potassium: 735mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1112IU | Vitamin C: 162mg | Calcium: 120mg | Iron: 4mg
