Mutton Kozhambu

Name: Mutton Kozhambu
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in pieces, cleaned); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp coriander leaves (chopped); 0.5 cup grated coconut (fresh); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 2 tsp coriander powder; 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 inch cinnamon; 3 pcs cloves; 1 pcs bay leaf; 2 tbsp oil; 0.5 tsp salt; 2 cup water

RATING

4.6/5(145)

TASTE SCORE

9/10

A deeply spiced South Indian mutton curry with tender pieces simmered in an onion-tomato gravy. Coconut, fennel, and black pepper give it a rich, warming flavor that goes beautifully with rice, idli, or dosa.

PREP

20m

COOK

45m

SERVES

1 KATORI

516 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Grind the coconut spice paste.
1.Add grated coconut, fennel seeds, cumin seeds, and black peppercorns to a mixer jar.
2.Pour in a little water from the measured water and grind to a smooth paste.
3.Set the paste aside for the curry.
pressure cook · ~25 min
Pressure cook the mutton.
1.Place mutton, turmeric powder, 0.25 tsp salt, and 1 cup water in a pressure cooker.
2.Cook on medium heat until the mutton is tender, about 5 to 6 whistles.
3.Let the pressure drop naturally and keep the mutton with its cooking liquid aside.
TIPBone-in pieces give the gravy better flavor and body.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cinnamon, cloves, bay leaf, and curry leaves; cook until fragrant, about 20 seconds.
3.Add sliced onion and green chili, then cook until the onion turns light golden.
TIPDo not rush the onions; this step builds the base flavor of the kozhambu.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and cook until the raw smell goes away.
2.Add chopped tomato and cook until soft and pulpy.
3.Stir in coriander powder, red chili powder, garam masala, and the remaining 0.25 tsp salt.
simmer · ~10 min
Simmer the mutton with the masala.
Add the cooked mutton along with its cooking liquid and mix well with the onion-tomato masala. Pour in the remaining 1 cup water and bring the curry to a gentle simmer.
simmer · ~12 min
Add the coconut paste and finish the kozhambu.
Stir in the ground coconut paste and cook on low heat until the gravy thickens slightly and the oil begins to show at the edges. The curry should look rich and smooth, not dry.
TIPKeep the heat low after adding coconut so the gravy stays smooth and does not split.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, idli, or dosa.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose bone-in goat pieces with some marrow; they give the kozhambu a fuller, richer gravy.
2
Grind the coconut paste very smooth so the curry thickens silkily instead of tasting grainy.
3
Let the onions turn light golden before adding tomatoes; pale onions make the gravy taste flat.
4
Cook the ginger-garlic paste until its raw smell disappears, or the finished curry can taste harsh.
5
After pressure cooking, the mutton should yield easily to a fork; if not, cook for 1-2 more whistles.
6
Once the coconut paste goes in, keep the flame low and stir often to prevent splitting or catching.
7
This kozhambu tastes even better after resting 30 minutes, when the pepper, fennel, and meat juices mingle.