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.
Cuisines
Kongunadu
Best for
Lunch
Dinner
Build a full meal around Kongunadu Mutton Kulambu
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 45 min
Total: 65 min
2-3 servings
Ingredients
|
500 grams | Mutton , bone-in pieces |
|
2 tablespoons | Ginger-garlic paste |
|
2 tablespoons | Oil |
|
1 teaspoon | Fennel Seed |
|
2 pieces | Bay Leaf |
|
2 cups | Onion , finely chopped |
|
3 cups | Tomato , finely chopped |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Black pepper powder |
|
1 cup | Coconut Milk , thick |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pressure cooker and add fennel seeds and bay leaves.
- 2 Once the fennel seeds splutter, add the chopped onions and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté until the raw smell disappears.
- 4 Add the chopped tomatoes and cook until they turn soft and oil separates.
- 5 Add red chili powder, turmeric powder, coriander powder, cumin powder, and black pepper powder. Mix well.
- 6 Add the mutton pieces and sauté for 5-7 minutes until they are well coated with the masala.
- 7 Add salt and mix well.
- 8 Pour in the coconut milk and stir to combine.
- 9 Close the pressure cooker lid and cook for 3-4 whistles on medium heat or until the mutton is tender.
- 10 Once the pressure releases, open the lid and simmer the curry for a few minutes if needed to thicken.
- 11 Garnish with chopped coriander leaves and serve hot.
Tips
For a richer flavor, dry roast the spices before grinding them into a powder.