This aromatic Mutton Kulambu can be smelled from miles away. Full of fresh flavors, ground spices and tender mutton, this Chettinad special can’t be missed.
Dry roast spices 
Add onion and garlic and saute 
Add mutton and turmeric powder and saute 
Add ground masala powder 
Add tomato puree 
Add coconut and poppy seed paste 
And tamarind extract and cook 
Mutton Kuzhambu
This aromatic Mutton Kuzhambu is full of fresh flavors, ground spices and tender mutton, making this a Chettinad special that can't be missed.
Servings: 6
Ingredients
- 1 lb mutton (baby goat) (cut into small pieces)
- 1 cup onion (chopped)
- 1 cup tomato (chopped or pureed)
- 10 curry leaves
- 6 garlic cloves (cut into small pieces)
- ½ tsp turmeric powder
- 1 marble sized tamarind (soak in ¼ cup water)
- 3 tbsp oil
- ½ tsp fennel seeds
- 1 bay leaf
- 1 inch cinammon stick
- 1 star anise
- 2 cloves
- ½ cup warm water
- salt to taste
For Dry Roasted Powder
- 8 dry red chilies (adjust to taste)
- 3 Kashmiri red chilies
- 1 tbsp corriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black pepper
For Coconut Paste
- ½ cup grated coconut
- 1 tsp poppy seeds (soak in 2 tbsp warm water for 20 minutes)
Instructions
- Add ¼ tsp turmeric powder to mutton and wash thoroughly. Set aside.
- Add oil (3 tbsp) in a pressure cooker. Once hot add fennel seeds, bay leaf, cinnamon, star anise and cloves.
- Once fennel seeds sizzle, add chopped onion and garlic.
- Saute until raw smell fades and onions become golden brown (about 3-4 minutes).
- Add mutton and ¼ tsp turmeric powder. Saute meat for 4-5 minutes.
- Dry roast ingredients under "For Dry Roasted Powder". Once roasted, cool and grind into a fine powder.
- Add ground powder to mutton and mix thoroughly. Saute for 3-4 minutes.
- Add pureed tomatoes and saute for 2 minutes.
- Add warm water and adjust consistency as needed.
- Add salt to taste and curry leaves.
- Pressure cook for 4-5 whistles or until meat is fully cooked.
- In a blender, combine coconut and soaked poppy seeds into a fine paste. Use a small amount of water to blend, if needed.
- Add ground paste to the kuzhambu and cook for 3-4 minutes on medium heat.
- Add tamarind extract from soaked tamarind and cook for 4-5 minutes.
- Adjust consistency and spice by adding more water and chili powder if needed. If you adjusted spice and/or salt levels, boil for an additional 4-5 minutes.
- Serve hot with idli, dosa, rice or parotta.
- See below for additional varieties or sides that go well with this dish.
