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Kongunadu Mutton Kuzhambu Recipe


  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 60m
  • Yield: 6 servings 1x

Description

Recipe for kongunadu style mutton kuzhambu (Sunday kari kuzhambu) made from scratch using homemade masala paste. Recipe with step by step pictures.


Scale

Ingredients

For the masala paste

  • 1 tablespoon Indian sesame oil (gingely oil)
  • 2 Indian red Onions, roughly chopped (about a cup)
  • 2 Tomatoes, roughly chopped
  • 1 tablespoon white poppy seeds
  • 5 dried red chillies
  • 1 teaspoon cumin seeds
  • 6 cloves
  • 1/2 inch piece cinnamon (Indian Cassia)
  • 1.5 teaspoon fennel seeds
  • 2 teaspoon black peppercorn
  • 2 teaspoon coriander seeds
  • 1 inch ginger, peeled and roughly chopped
  • 1012 cloves garlic
  • 2 sprigs curry leaves

For the curry

  • 1 tablespoon Indian sesame oil (gingely oil)
  • 34 sprigs curry leaves
  • 10 Indian shallots (small onions), chopped
  • 500 grams mutton (bone-in)
  • 1 teaspoon castor oil (optional)
  • 1 teaspoon turmeric powder
  • 1.5 teaspoon salt
  • 1 cup coconut milk

Instructions

  • Take a pan and add in a teaspoon of Indian sesame oil (gingely oil). When the oil is hot, add in all the ingredients listed under masala paste except the onion and tomatoes. Saute everything on a low flame so the spices do not burn. Saute for a good 4-5 minutes until all the spices are well roasted and fragrant. Set aside on a plate to cool. In the same pan add in the remaining oil and add in the chopped onions. Saute the onions until soft. Add in the chopped tomatoes. Saute till the tomatoes are cooked down. Remove from heat and set aside on a plate to cool. Grind everything in a mixie to a smooth fine paste. Add little water (1/2 a cup of water) while grinding. Set aside.
  • Heat Indian sesame oil in a pressure pan / cooker and add in the curry leaves and chopped small onions (shallots). Use a lavish 3-4 sprigs of curry leaves. Add in the washed, cleaned and drained mutton pieces. Do not trim the fat in the mutton. Fat adds a lot of flavour to the curry. Add a teaspoon of castor oil to the mutton. Mix well and cook for 5 minutes until all the juices that come from the mutton has evaporated and its completely dry. Add in a teaspoon of turmeric powder and mix well to coat. Add in the masala paste. Wash the mixie with a cup of water and add it back to the pan.
  • Add 1.5 cups of water for the mutton to cook. Cover the pan and keep the flame of the stove in medium. Let it cook and whistle away for 30 minutes. Dont watch for the number of whistles. Just set a timer for 30 minutes and you are all set. After 30 minutes, remove the cooker from heat and allow the pressure from the cooker to settle naturally.
  • Keep the pan on a low simmer again and add in the salt and a cup of thick coconut milk. The coconut milk makes the curry very rich. Canned coconut milk works just fine. Let it simmer for a couple of minutes. Remove from heat.