Sunday, December 23, 2012

Mutton Kulambu

Hope this going to be my last post of this year. Going for a vacation, Merry Christmas and Happy New Year to all my friends. Meet you all next year will more recipes.

Mutton is good in protein and by the same time has more cholesterol. I am not a big fan of mutton but after marriage in my place I don’t get mutton often might be this is the reason for my craving. So when ever I get a chance I use to buy 8-10 pounds and store in my freezer. We had this mutton kulambu for lunch 2 weeks before.


½ kg
Onion chopped
¼ cup
Curry leaves
Coriander chopped
Mustard seeds
1 tsp
Chili powder
2 tsp
Turmeric powder
1 tsp
Mutton masala (Optional)
1 tsp

To Grind:
Onion chopped
1 cup
Garlic pods
1 ½ inch
Cumin seeds
2 tsp
1 tsp
Fennel seeds
2 tsp
Poppy seeds
1 tsp
1 inch
Dry red chili
Coconut shredded
2 Tbsp
Coriander powder
1 ½ Tbsp


  1. Heat one Tbsp of oil in Pressure cooker splutter mustard seeds and add mutton sauté for a minute add a pinch of turmeric powder and enough salt and water cook for 4-5 whiles or until ¾ cooked.
  2. Meanwhile heat another Tbsp of oil add clove, cinnamon, cumin seeds, fennel seeds, pepper, garlic and red chili in order and roast them. Then add onion and fry until it turns golden brown.
  3. Now add coriander powder and coconut fry for 2 minutes. Finally add ginger and poppy seeds and turn off the stove. Allow it to cool down completely and grind to fine paste.
  4. Once the mutton is cooked release the pressure and add this ground paste and water (if needed). Mix well and add remaining turmeric powder, chili powder, masala powder and enough salt (you have added salt for mutton too).
  5. Cook until mutton turns soft (depends on the mutton cooking time may vary).
  6. In another pan heat little oil splutter mustard seeds, onion, curry leaves and few cilantro (if you need more spicy add some dry chili here) and sauté for 2 minutes.
  7. Add this mixture to kulambu and wait of 2 minutes turn off the stove and serve with rice, idli, dosa and chapatti.