Mutton Kulambu (With coconut milk)

Mutton Kulambu (With coconut milk), is a delicious South Indian style mutton coconut milk based curry recipe served with idlies or dosa for breakfast.

Sunday and mutton Kulambu with coconut milk is synonymous to my family.

Mutton is a very popular meat consumed in india apart from chicken and fish. I grew up eating mutton curry and idli for Sunday brunch almost my whole life in my parents how.

‘Kulambu’ means curry in Tamil, and mutton kulambu is simple mutton curry. There are many ways to making mutton kulambu, sometimes I make it with coconut, without coconut. This version am sharing now is very popular style of making in my family and also every one nails it.

I recently made this mutton kulambu with coconut milk for my son’s birthday party and served it with idles and it was a hit.

I was absolutely satisfied with my decision to serve this for the crowd. If you see the pictures you would see double the quantity of measurements, as I cooked 2 kgs mutton on the day I shot the pictures. Recipe here is for 1 kg which would normally serve 4-5 people. Writing so you don’t get confused.

Prep work before you begin to make mutton kulambu with coconut milk

clean and marinate the mutton pieces over night for at least 2 hours. This ensure the mutton is tender and soft when cooked.

Ingredients required

To Marinate :

  • 1 kg Mutton
  • 1 cup Yoghurt
  • Salt (To taste)
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Turmeric powder

To Make Mutton Kulambu :

  • 4-5 tbsp Oil
  • 1 tsp Fennel Seeds
  • 3-4 green chillies Green Chillies
  • 3 Cloves
  • 2 Cardamom Pods
  • A handful Curry Leaves
  • 1 small piece Cinnamon Stick
  • 1 no. Star Anise
  • 1.5 Onions (Finely chopped)
  • 1-2 Tomatoes
  • 1.5 tsp Ginger Garlic Paste
  • Salt (To taste)
  • 4 tbsp Coriander powder
  • 2 tbsp Red chilli powder (Add less to preference)
  • 2 tbsp Mutton Masala
  • Water (Cover the mutton 3/4)
  • Salt (to taste)
  • Potatoes – 2 no.s ( optional )
  • Corriander leaves (For Garnish)
  • 200 ml thick canned Coconut milk
  • 2-3 tsp Fennel seed Powder

How to eat

This Mutton Curry Tastes best with soft idles and dosa. Check out my recipe to make idli dosa batter.

Check out similar recipes here,

Mutton Semi Gravy – (Mutton masala Recipe)

Pressure cooker mutton biriyani (with step by step pics)

Pepper Chicken Recipe

Varuthu Aracha Kozhi Kuzhambu

Notes

If you don’t have canned coconut milk, you may grind the below items to a smooth paste and add to the curry and skip the fennel seed powder. 3/4 cup Coconut 1 tsp Fennel Seeds 1/2 tsp Poppy Seeds Water.

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The kulambu/ Curry tastes good without coconut too and can be served for poori or rice.

Pictorial recipe (step by step)

  • Clean your mutton pieces and marinate in yoghurt, ginger garlic paste, salt and turmeric (Refer to the quantity mentioned under “ to marinate”).
  • Marinate the mutton over night for tender and soft mutton or atleast for 2 hours in the refrigerator.

Heat a large pressure cooker on medium heat, add oil, and once hot, add cinnamon stick, cloves, star anise, curry leaves, chopped green chillies, cardamom pods, fennel seeds.

Allow the flavours to infuse in the oil for a few seconds and add in the onions, ginger garlic paste and cook until the onions are soft and translucent.

Next add the chopped tomatoes and cook until the tomatoes are soft and mushy.

Add the marinated mutton pieces and salt (Remember you added salt when you marinated).

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Next add in red chilli powder, corriander powder,

Allow the mutton to roast well in the masala until the raw flavours are gone.

Add water until the mutton is 3/4 covered, mutton masala and mix it well.

Close the pressure cooker with lid and whistle. Pressure cook for 4-5 whistles or until the mutton is cooked till tender.

One the pressure is released, open the lid, skim off any excess fat from the kulambu/curry. (Mutton in Japan has a lot of fat so I skimmed it) Skip step if not applicable.

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  • Add potatoes (Optional), coconut milk, fennel seed powder and bring it to a boil. 
  • Switch off the flame.
  • Finally Add corriander leaves and serve hot with idles/ dosa.
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Mutton Kulambu

Prep Time 15 mins
Cook Time 1 hr
Marination Time 2 hrs
Total Time 3 hrs 15 mins
Course Breakfast, brunch
Cuisine Indian, South Indian

Equipment

  • Pressure cooker

Ingredients
  

To Marinate :

  • 1 kg Mutton
  • 1 cup Yoghurt
  • Salt (To taste)
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Turmeric powder

To Make Mutton Kulambu :

  • 4-5 tbsp Oil
  • 1 tsp Fennel Seeds
  • 3-4 green chillies Green Chillies
  • 3 Cloves
  • 2 Cardamom Pods
  • A handful Curry Leaves
  • 1 small piece Cinnamon Stick
  • 1 no. Star Anise
  • 1.5 Onions (Finely chopped)
  • 1-2 Tomatoes
  • 1.5 tsp Ginger Garlic Paste
  • Salt (To taste)
  • 4 tbsp Coriander powder
  • 2 tbsp Red chilli powder (Add less to preference)
  • 2 tbsp Mutton Masala
  • Water (Cover the mutton 3/4)
  • Salt (to taste)
  • 2 no.s Potatoes (Quartered)
  • Corriander leaves (For Garnish)
  • 200 ml thick canned Coconut milk
  • 2-3 tsp Fennel seed Powder

Instructions
 

  • Clean your mutton pieces and marinate in yoghurt, ginger garlic paste, salt and turmeric (Refer to the quantity mentioned under “ to marinate”).
  • Marinate the mutton over night for tender and soft mutton or atleast for 2 hours in the refrigerator.
  • Heat a large pressure cooker on medium heat, add oil, and once hot, add cinnamon stick, cloves, star anise, curry leaves, chopped green chillies, cardamom pods, fennel seeds.
  • Allow the flavours to infuse in the oil for a few seconds and add in the onions, ginger garlic paste and cook until the onions are soft and translucent.
  • Next add the chopped tomatoes and cook until the tomatoes are soft and mushy.
  • Add the marinated mutton pieces and salt (Remember you added salt when you marinated).
  • Next add in red chilli powder, corriander powder, mutton masala and mix it well.
  • Allow the mutton to roast well in the masala until the raw flavours are gone.
  • Add water until the mutton is 3/4 covered. Close the pressure cooker with lid and whistle. Pressure cook for 4-5 whistles or until the mutton is cooked till tender.
  • One the pressure is released, open the lid, skim off any excess fat from the kulambu/curry.
  • Add potatoes (Optional), coconut milk, fennel seed powder and bring it to a boil.
  • Switch off the flame.
  • Finally Add corriander leaves and serve hot with idles/ dosa.

Notes

If you don’t have canned coconut milk, you may grind the below items to a smooth paste and add to the curry and skip the fennel seed powder.
3/4 cup Coconut
1 tsp Fennel Seeds
1/2 tsp Poppy Seeds
Water
Keyword mutton, Mutton Recipes

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