Mutton Kuzhambu

1. 1

   Step 1

   • a.Pressure Cook the Mutton
   • b.In a pressure cooker, combine the mutton pieces, 0.5 tsp of the turmeric powder, 0.5 tsp of the salt, and 1 cup of water.
   • c.Secure the lid and cook on medium-high heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is tender and cooked through.
   • d.Turn off the heat and allow the pressure to release naturally. Do not discard the cooking liquid (stock). Set aside.
2. 2

   Step 2

   • a.Prepare the Fresh Masala Paste
   • b.Heat a dry pan over low heat. Add coriander seeds, poppy seeds, fennel seeds, dried red chilies, cinnamon stick, cloves, cardamom pods, and star anise.
   • c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant. Be careful not to burn them.
   • d.Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
   • e.Remove the mixture from the heat and let it cool down completely.
   • f.Transfer the cooled spices to a blender or mixie jar. Add a few tablespoons of water and grind to a very fine, smooth paste.
3. 3

   Step 3

   • a.Sauté the Kuzhambu Base
   • b.In a heavy-bottomed pan or kadai, heat 3 tbsp of gingelly oil over medium heat.
   • c.Add the peeled sambar onions and sauté for 5-7 minutes until they become soft and translucent.
   • d.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
   • e.Stir in the chopped tomatoes and cook until they break down and become soft and mushy.
   • f.Add the remaining 0.25 tsp turmeric powder, red chili powder, and coriander powder. Sauté for one minute until the spices are aromatic.
4. 4

   Step 4

   • a.Combine and Simmer the Curry
   • b.Add the freshly ground masala paste to the pan. Cook for 5-7 minutes, stirring frequently, until the paste is well-cooked and you see oil separating from the sides.
   • c.Add the pressure-cooked mutton along with all of its cooking liquid (stock) to the pan.
   • d.Pour in the remaining 2 cups of water and the remaining 1 tsp of salt. Stir everything together well.
   • e.Bring the kuzhambu to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency.
5. 5

   Step 5

   • a.Prepare and Add the Tempering (Thalipu)
   • b.In a small tempering pan (tadka pan), heat the remaining 1 tbsp of gingelly oil over medium heat.
   • c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • d.Add the curry leaves and let them sizzle for a few seconds.
   • e.Carefully pour this hot tempering over the simmering mutton kuzhambu and stir gently to combine.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Turn off the heat. Garnish the Mutton Kuzhambu with freshly chopped coriander leaves.
   • c.Let it rest for 10 minutes before serving. Serve hot with steamed rice, idli, dosa, or parotta.

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