Mutton Kuzhambu

Name: Mutton Kuzhambu
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 chopped); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 0.5 cup fresh coconut (grated); 1 tsp fennel seeds; 2 tsp coriander powder; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 0.5 tsp cumin seeds; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 10 pcs curry leaves; 1 tbsp tamarind paste; 2.5 cup water; 2 tbsp oil; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(98)

TASTE SCORE

9/10

A homestyle South Indian mutton curry with tender pieces simmered in a rich onion-tomato gravy, layered with coconut, spices, and a gentle tang. It pairs beautifully with rice, idli, dosa, or parotta.

PREP

20m

COOK

45m

SERVES

1 KATORI

509 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Grind the coconut masala.
1.Add fresh coconut, fennel seeds, cumin seeds, and black pepper to a mixer jar.
2.Pour in 0.5 cup water from the measured water.
3.Grind to a smooth paste and keep aside.
pressure cook · ~30 min
Pressure cook the mutton.
1.Place mutton in a pressure cooker with turmeric powder, 1 tbsp ginger-garlic paste, and 1 cup water from the measured water.
2.Close the cooker and cook on medium heat for 20 minutes after the first whistle.
3.Let the pressure drop naturally and keep the cooked mutton with its stock aside.
TIPBone-in pieces give the curry deeper flavor and a richer stock.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cinnamon, cloves, green cardamom, bay leaf, and curry leaves.
3.Add onion and cook until light golden, 6 to 7 minutes.
saute · ~8 min
Build the masala base.
1.Add the remaining ginger-garlic paste and cook for 1 minute.
2.Add tomato and salt, then cook until soft and pulpy, 5 to 6 minutes.
3.Add coriander powder and red chili powder, then cook for 1 minute on low heat.
TIPKeep the heat low after adding spice powders so they toast gently without burning.
simmer · ~15 min
Simmer the curry.
1.Add the cooked mutton with its stock to the pan and mix well.
2.Stir in the ground coconut paste and tamarind paste.
3.Pour in the remaining 1 cup water and bring to a gentle simmer.
4.Cover and cook until the gravy thickens and the mutton turns very tender, 12 to 15 minutes.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, idli, dosa, or parotta.

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 shoulder or rib pieces; they stay juicier and enrich the kuzhambu with a fuller stock.
2
Grind the coconut masala very smooth, or the gravy can taste grainy instead of silky.
3
After adding tomato, cook until the oil starts separating at the edges for a deeper, less raw-tasting base.
4
If your mutton is older or tougher, pressure cook a little longer before adding it to the gravy.
5
Add tamarind only after the mutton is pressure-cooked; early acidity can slow softening.
6
Let the kuzhambu rest 15 to 20 minutes before serving so the coconut, spices, and stock meld better.
7
The curry thickens as it stands, so loosen with a splash of hot water when reheating.