
Mutton Kulambu
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
1 tsp Fennel Seeds
1/2 tsp Poppy Seeds
Water