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Mutton Kulambu is a spicy village-style mutton curry that is popular in the Chettinad region of India. This easy to make curry tastes great with rice. Here is how to make it.

Chettinad Mutton Kulambu Curry Recipe (Mutton Kuzhambu)

Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 539kcal
Author: Neha Mathur
Mutton Kulambu Curry (Mutton Kuzhambu) is a spicy village-style mutton curry that is popular in the Chettinad region of India. This easy-to-make curry tastes great with rice.
Print Recipe
US Customary - Metric

Equipment

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 try to use Kashmiri red chilies for lovely color and less heat, stalks removed
  • 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 vegetable 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 blender.
  • Add ½ cup of water and blend to make a fine 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 vegetable oil in a pressure cooker over high heat.
  • Once the oil is hot, add onions, curry leaves, and green chili peppers. Cook until onions are softened and light golden brown in color. Keep stirring at regular intervals. It 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 some water and add the water to the pressure cooker to prevent wastage of the masala.
  • 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.

Notes

Instant Pot Recipe
Make the masala paste and set it aside.
Then press SAUTE button of the instant pot. Once it says HOT, add vegetable oil.
Once the oil is hot, add onions, curry leaves, and green chilies. Cook until onions are softened and light golden brown in color. Keep stirring at regular intervals. It will take 6-8 minutes.
Add tomatoes and 1 teaspoon salt and cook for 2-3 minutes. Add turmeric powder and Kashmiri red chili powder and cook for another minute.
Now add the ground masala paste that we made earlier and goat mutton pieces. 
Clean the jar using some water and add the water to the electric pressure cooker to prevent wastage of the masala.
Add 1 cup of water and close the lid of the instant pot. Set the valve to the sealing position.
Press CANCEL and then press PRESSURE COOK. Set the timer to 25 minutes on HIGH PRESSURE.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
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.
Pot Over Stovetop Recipe
You can also cook mutton kulambu in a large pot over the stovetop. It will take 1.5 to 2 hours to cook the mutton. Keep adding more water while cooking if the curry gets dry.

Nutrition

Calories: 539kcal | Carbohydrates: 20g | Protein: 25g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 89mg | Sodium: 232mg | Potassium: 821mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1448IU | Vitamin C: 161mg | Calcium: 117mg | Iron: 5mg