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chettinad-mutton-kulambu
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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.
Course: Side Dish
Cuisine: Indian
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.