Wednesday, July 27, 2016

Mutton Kuzhambu | Lamb Curry | Mutton Kulambu in pressure cooker

This is the frist recipe with Mutton/Lamb in my space.It's very simple yet delicious kulambu taste great with rice or even with idly,dosa,idiyappam or appam.My mom usually make this kulambu on Sunday morning along with idiyappam and it's really a finger licking dish.
My mom always use gingelly oil and pearl onion for any type of mutton dish.Gingelly oil flavors suites well with mutton,similarly pearl onions gives great taste to any mutton dish.Next time, while making mutton, use gingelly oil and pearl onion, definitely you will get it better.

Mutton Kuzhambu

Preparation Time : 15 mins | Cooking Time : 30 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Lamb/Mutton - 200 gms
Pearl onion - 7 
Tomato - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Gingelly Oil - 1 tbsp
To Grind
Coconut - 1/4 cup
Cashew - 2
Fennel seed - 1/4 tsp

First clean the mutton,chop into medium size piece and wash the mutton with turmeric powder & keep aside. Peel the onion and chopped into quarters, cut the tomato into small pieces.Heat the cooker with oil, add the cinnamon,cloves and cardamom.Fry it for  30 sec.Then add onion & curry leaves ,saute till the onions become translucent,add the mutton pieces,saute the mutton in oil for 1 min,then add the ginger garlic paste, saute till the raw smell leaves.Add the tomatoes, give a quick stir, then add turmeric & chili powder.Add the coriander powder and salt and mix the spices well with mutton.Add enough water, cover the cooker, put on lid and cook till the mutton is well cooked (i cooked it for 3 whistle and then keep the flame in low for 10 mins). In the mean time, grind the ingredients listed under "To Grind" into smooth paste.Once the pressure is automatically released from the cooker, open the lid, keep the cooker in flame again and add the coconut paste. Wash the mixie jar with little water and add it in kulambu.Mix well and bring into boil, keep the flame in low, until the oil floats on the top.Finally garnish with coriander leaves and switch off the flame.Tasty Mutton Kuzhambu is ready to serve.


  • Pearl onion and gingelly oil gives great taste to mutton kulambu, highly recommend to use this.
  • If you want more thicker gravy, soak 1 tsp of poppy seed for 30 mins and grind it along with coconut.
  • If you wish, add a tsp of garam masala at the end for extra flavor.

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