Kongunadu Mutton Kulambu

Bone-in mutton slow-cooked in a thick, dark gravy of shallots, tomatoes, and a freshly ground spice paste with stone flower, fennel, and dried red chillies — the Kongu spice blend that differs from both Chettinad and Madras styles. The marrow from the bones enriches the kuzhambu into a deeply satisfying, complex curry.