Mutton Kulambu

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