Mutton Kuzhambu for Rice, Mutton Curry for Rice

Name: Mutton Kuzhambu for Rice, Mutton Curry for Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: South Indian
Ingredients: 1/3 cup fresh shredded coconut; 2 tablespoon white poppy seeds (khus khus); 1 inch piece ginger; 10 cloves garlic; 15 small onions (Indian shallots); 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 2 teaspoon black pepper; 1 inch cinnamon; 4 cloves; 1 cup water to grind; 500 – 750 grams mutton with bone; 2 tablespoon peanut oil; 2 onions, sliced; 3 sprigs curry leaves; 5 green chillies (keep whole); 2 tomatoes, chopped; 1.5 teaspoon salt; 1/2 teaspoon turmeric powder; 1.5 teaspoon red chilli powder; 2.5 to 3 cups water to cook

August 30, 2018 by Suguna Vinodh 62 Comments

Jump to Recipe·Print Recipe

Simple Mutton Kuzhambu recipe. Spicy Mutton curry for rice recipe made in a pressure cooker. Perfect for weekday dinners. Recipe with step by step pictures and video. Mutton Kuzhambu – Kuzhambu is a curry and pronounced as (koo-lum-boo) in Tamil.

Here is a simple mutton curry recipe that can be made in a pressure cooker and it goes well perfectly with rice. Here is how to do it.
Note: If you are looking for a similar chicken curry recipe, do check this recipe.

Here is the video of Mutton Kuzhambu for Rice, Mutton Curry for Rice

First we will make a raw masala paste.
Here is what you will need.

Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind. The masala has white poppy seeds and this ingredient is banned in the middle east. If you cannot source poppy seeds, just omit it or add a little cashew nut instead. Make sure to grind all the ingredients to a smooth paste. Many of you have asked about the mixie i have. I have a panasonic mixie and very happy about it. Here is the link for the panasonic mixie.

Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies. I kept it whole as I don’t want the spice to go high. Green chillies impart a nice flavour to the curry. If you like a really spicy curry, you can cut up a couple of green chillies and can keep the rest whole.

Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.

Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder.

Saute for a few seconds.

Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Do not waste the precious delicious masala. Saute for 4-5 minutes until the raw smell of the masala is gone.

Add in the cleaned, washed mutton pieces to the pan. I always use mutton with the bone as bone is where all the flavor is. The bone broth is very healthy too.

Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.

Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Cooking at a high heat will burn the curry at the bottom. So caution on that. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own. After opening the cooker, if the curry is watery, simmer the curry to desired consistency.

Mutton curry is ready. Serve hot with rice. One of the simplest but a super duper week day curry you can make for your family.