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.
For the raw masala paste
- 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
- Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind.
- 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.
- 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.
- Add in the cleaned, washed mutton pieces to the pan.
- 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. 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.
- Mutton curry is ready. Serve hot with rice.
- Category: Curry
- Cuisine: South Indian