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A classic South Indian mutton curry from Tamil Nadu. Tender mutton pieces are simmered in a fragrant, spicy gravy made with freshly ground coconut and spices. This authentic dish is a perfect centerpiece for a hearty meal, best enjoyed with rice, idli, or dosa.
For 4 servings
Marinate and Cook the Mutton
Prepare the Spice Paste
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A classic South Indian mutton curry from Tamil Nadu. Tender mutton pieces are simmered in a fragrant, spicy gravy made with freshly ground coconut and spices. This authentic dish is a perfect centerpiece for a hearty meal, best enjoyed with rice, idli, or dosa.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 384.97 calories per serving with 37.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Kozhambu Base
Combine and Simmer
Garnish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles.
Incorporate vegetables like drumsticks, potatoes, or carrots. Add them along with the tomatoes to cook until tender.
For a richer, creamier texture, you can add 1 tablespoon of poppy seeds (khus khus) while grinding the coconut masala.
If you prefer a kozhambu without coconut, you can skip it and increase the quantity of onions and tomatoes to thicken the gravy.
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.
This dish is rich in heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The use of spices like turmeric, ginger, garlic, and black pepper provides potent anti-inflammatory compounds that can help reduce inflammation in the body.
Gingelly oil and coconut contribute monounsaturated and medium-chain fatty acids, which are beneficial for heart health when consumed in moderation.
One serving of Mutton Kozhambu (approximately 360g) contains an estimated 450-550 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Mutton Kozhambu can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and B vitamins. The spices used, like turmeric and ginger, have anti-inflammatory properties. However, it is also high in saturated fat, so portion control is key.
Yes, you can. Cook the marinated mutton in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the mutton to become tender. Ensure you add enough water to prevent it from drying out.
While gingelly oil provides an authentic flavor, you can substitute it with coconut oil for a different South Indian flavor profile, or use any neutral vegetable oil like sunflower or canola oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making it taste even better the next day. Reheat thoroughly before serving.