Mutton Kuzhambu | How to make Mutton Kuzhambu | Sunday Special Recipes

Mutton Kuzhambu is one of my mom's favorite kuzhambu. She used to prepare this more often, when I am a kid. I do not buy mutton regularly in Singapore and after a long time, I prepared this, when my mom came here and updated the photos for this post. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that  and mostly useful for the bachelors and beginners. We can see the different styles of Mutton Kuzhambu later in coming posts.

Some Mutton Recipes in this blog

Mutton Pepper Fry

Mutton Biryani

Mutton Kola Urundai

Mutton Soup

Mutton Gravy

How to make Mutton Kuzhambu

Preparation time: 10 min | Cook Time: 35 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

• Mutton - 1/2 kg
• Onion - 2 big
• Tomato - 3
• Garlic - 7 cloves (Chopped nicely)
• Green chillies - 5
• Chilli powder - 1.5 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Cloves - 8
• Cinnamon stick - 2
• Bay leaves - 1
• Fennel - 1/2 tsp
• Salt - as required
• Oil - 3 tbsp
• Water - 5 cups
• Coconut milk - 1 cup (optional)
• Curry leaves - few
• Coriander leaves for garnishing

Method

• In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.

• When onion becomes brown colour, add the mutton pieces to it and saute well.

• After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.

• Add the water now.

• Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)

• When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water), 

• Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.  

• If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It  makes the kuzhambu tastier and thicker.

• Boil for another 2 min. Garnish with coriander leaves and switch off the stove. 

• Serve hot for rice.

This is my old picture

Notes:

1. If you want, you can saute the onions and tomatoes and grind to a paste and add the paste to the kuzhambu. This also makes the kuzhambu thicker.
2. The spice level can be varied according to your taste buds. 

3. You can soak and grind few cashews and add to this gravy for more richer taste.