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Mutton Kulambu

Mutton Kulambu

Mutton Kulambu

Recipe Ingredients:

  • Mutton- 300 grams (boneless)
  • Curd- 2 tbsp.
  • Ginger garlic paste- 1 ½ tsp.
  • Salt- ½ tsp.
  • Turmeric- ¼ tsp.
  • Red chilli powder- ½ tsp.
  • kisan canola cooking Oil- 1 ½ tbsp.
  • Green cardamom- 2
  • Cinnamon stick- 1 inch
  • Onions- 1 cup (finely chopped)
  • Tomatoes- ¼ cup (pureed)
  • Green chilli- 1 (slit)
  • Meat masala- 2 tsp.
  • Water- ½ cup + 2 tbsp.
  • Curry leaves- 15-18
  • Fresh coriander- 1 tbsp. (chopped)

Recipe Method: 

  • In a bowl add the curd, ginger garlic paste, salt, turmeric and red chilli powder. Mix the ingredients really well.
  • Add the mutton pieces to the marinade and let the mutton marinate for at least 2-3 hours in the refrigerator. Though it is best if you could marinade the mutton overnight.
  • Before you start cooking remove the meat at least 30 minutes’ prior from the refrigerator.
  • In a pressure cooker heat some oil and toast the cinnamon and the cardamom for 2 minutes.
  • Now add the chopped onion to the oil and cook until the onion is golden in colour.
  • Add the marinated meat to the pan and cook the mutton for at least 5-7 minutes on a low flame.
  • Now cover the pan and let the mutton cook for 10-12 minutes on a low flame. After 10 minutes you will see that the mutton has started releasing the moisture. Now add the meat masala and cook for another 2 minutes.
  • Now add the curry leaves and the tomato puree to the mutton. Continue cooking for another 7-10 minute so that the tomatoes are completely cooked and incorporated with the curry.
  • Add water and pressure cook the mutton for 3-4 whistles. Make sure to cook it on a medium flame.
  • Now turn off the flame and let the pressure subside before you open the pressure cooker.
  • If the curry is too runny to your liking you can simmer it until it is thick.
  • Garnish the mutton curry with chopped fresh coriander.
  • Serve the mutton curry with roti, rice, naan or paratha.