Mutton kuzhambu recipe is a simple yet flavorful recipe which is mainly served with white rice, but it also tastes good with dosa, idli, idiyappam etc.
How to make Mutton Kuzhambu
Mutton kuzhambu recipe with easy step by step instructions for your easy understanding and learning.
Mutton Kuzhambu is one of my mom’s favorite kuzhambu. She used to prepare this more often, when I am a kid. I do not buy mutton regularly in Singapore and after a long time, I prepared this, when my mom came here and updated the photos for this post. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that and mostly useful for the bachelors and beginners. We can see the different styles of Mutton Kuzhambu later in coming posts.
Some Mutton Recipes in this website
Preparation time: 10 min | Cook Time: 35 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: South Indian
Step by by instructions of Mutton Kuzhambu
Ingredients
- Mutton – 1/2 kg
- Onion – 2 big
- Tomato – 3
- Garlic – 7 cloves (Chopped nicely)
- Green chillies – 5
- Chilli powder – 1.5 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Cloves – 8
- Cinnamon stick – 2
- Bay leaves – 1
- Fennel – 1/2 tsp
- Salt – as required
- Oil – 3 tbsp
- Water – 5 cups
- Coconut milk – 1 cup (optional)
- Curry leaves – few
- Coriander leaves for garnishing
Method
- In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
- When onion becomes brown colour, add the mutton pieces to it and saute well.
- After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.
- Add the water now.
- Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)
- When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water),
- Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.
- If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It makes the kuzhambu tastier and thicker.
- Boil for another 2 min. Garnish with coriander leaves and switch off the stove.
- Serve hot for rice.
Mutton Kuzhambu
Prep Time
10 mins
Cook Time
35 mins
Resting time
10 mins
Total Time
45 mins
Mutton Kuzhambu is one of my mom’s favorite kuzhambu. She used to prepare this more often, when I am a kid. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that and mostly useful for the bachelors and beginners.
Course:
Main Course
Cuisine:
South Indian, tamil nadu
Keyword:
mutton kulambu, mutton kuzhambu
Servings: 5
Calories: 500 kcal
Ingredients
- Mutton – 1/2 kg
- Onion – 2 big
- Tomato – 3
- Garlic – 7 cloves Chopped nicely
- Green chillies – 5
- Chilli powder – 1.5 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Cloves – 8
- Cinnamon stick – 2
- Bay leaves – 1
- Fennel – 1/2 tsp
- Salt – as required
- Oil – 3 tbsp
- Water – 5 cups
- Coconut milk – 1 cup optional
- Curry leaves – few
- Coriander leaves for garnishing
Instructions
-
In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
-
When onion becomes brown colour, add the mutton pieces to it and saute well.
-
After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.
-
Add the water now.
-
Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)
-
When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water),
-
Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.
-
If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It makes the kuzhambu tastier and thicker.
-
Boil for another 2 min. Garnish with coriander leaves and switch off the stove.
-
Serve hot for rice.
Recipe Notes
check the below notes
Notes:
1. If you want, you can saute the onions and tomatoes and grind to a paste and add the paste to the kuzhambu. This also makes the kuzhambu thicker.
2. The spice level can be varied according to your taste buds.
3. You can soak and grind few cashews and add to this gravy for more richer taste.
Post first published in July 13th 2010. Now updated with more information
Maha Gadde says
U have lots of mutton recipes.great.m tempting right nw.vl try when i get some meat..