Kongunadu Mutton Kulambu

Kongunadu Mutton Kulambu

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

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 seeds
2 pieces bay leaves
2 cups onions, finely chopped
3 cups tomatoes, 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
— salt to taste
2 tablespoons coriander leaves, chopped

Instructions

  1. 1 Heat oil in a pressure cooker and add fennel seeds and bay leaves.
  2. 2 Once the fennel seeds splutter, add the chopped onions and sauté until golden brown.
  3. 3 Add ginger-garlic paste and sauté until the raw smell disappears.
  4. 4 Add the chopped tomatoes and cook until they turn soft and oil separates.
  5. 5 Add red chili powder, turmeric powder, coriander powder, cumin powder, and black pepper powder. Mix well.
  6. 6 Add the mutton pieces and sauté for 5-7 minutes until they are well coated with the masala.
  7. 7 Add salt and mix well.
  8. 8 Pour in the coconut milk and stir to combine.
  9. 9 Close the pressure cooker lid and cook for 3-4 whistles on medium heat or until the mutton is tender.
  10. 10 Once the pressure releases, open the lid and simmer the curry for a few minutes if needed to thicken.
  11. 11 Garnish with chopped coriander leaves and serve hot.

Tips

For a richer flavor, dry roast the spices before grinding them into a powder.