Mutton Kulambu | Mutton Kuzhambu with coconut milk recipe | Easy homestyle Mutton Curry recipe | Goat curry | Lamb meat with goat taste recipe with detailed notes, stepwise pictures, tips and recipe video. Easy, authentic homestyle, flavorful mutton Kuzhambu recipe using coconut milk. Pairs great with hot steamed rice, idli, dosai.
I love simple and quick recipes. This is one such, so easy to make, no grinding involved, no compromise in the taste. Authentic Mutton Kulambu taste is guaranteed. If you had tried my Restaurant style chicken kulambu then I am sure you will like this Mutton Kulambu too. My mom makes this often for hot steamed rice and also taste great with idli, dosai and rotis as well. This is a versatile mutton curry recipe.
Also check out my Easy Mutton Recipes.
Things to note
Pressure cook mutton
Pressure cook mutton for 8-10 whistles. Or, you can pressure cook the mutton fir 20 minutes in medium flame and ignore the whistle. Mutton has to be cooked until soft and tender.
Kulambu Millagai thool
You can use homemade Kulambu Millagai thool or Sambar Powder. You can check out the recipe to make – homemade Sambar Powder or Sambar Powder. If you do not have homemade Kulambu Millagai thool replace with 2 tsp of red chili powder + 2 tsp coriander powder. Adjust the spice accordingly. Always use freshly ground pepper powder.
Coconut milk
I have used roughly around 1 cup of thin coconut milk. To make the coconut milk – add 1/4 cup of grated coconut and add 3/4 cup of warm water to the blender and extract the milk. Again add the flesh of the ground coconut and add 1/4 cup of warm water and blend to extract milk. Do not let the kulambu boil for a long time after adding coconut milk.
Mutton Kulambu Recipe Video
Lets check out the recipe
Preparation Work
Firstly, clean the mutton pieces, remove the excess fat, and drain the water. Keep aside.
Bring a pressure cooker over medium heat. Add 2-3 Tbsp oil and add 1 tsp mustard seeds, 1 tsp fennel seeds. Let it sputter.
Add the ingredients to temper – 1″ Cinnamon Stick, 1 Bay leaf.
2 Cloves, Cardamom, Small piece Stone Flower (Kalpasi).
Now, add 1 large onion, finely chopped, and saute until soft and golden brown in medium heat for 5 minutes.
Furthermore, add ginger garlic paste from – 10 Garlic cloves, 2″ Ginger. Saute until raw smell leaves, in medium heat for 3-4 minutes. Now, add 1 large tomato finely chopped and saute until soft and mushy.
Add 1 tbsp kulambu millagai thool (homemade Sambar Powder or Sambar Powder), 1/2 tsp turmeric powder, salt and mix well. (If you do not have Kulambu Millagai thool or Sambar Powder use 2 Tsp Red Chili powder + 2 Tsp Coriander powder.)
Furthermore, add 500g mutton pieces and give a quick mix. Now add 1/2 cup water and close the pressure cooker lid. Cook for 8-10 whistles or cook for 20 minutes in medium heat. Let the pressure settle down, release the whistle, and open the pressure cooker lid.
Give a quick mix and add 1 tsp freshly ground pepper. Simmer the flame to low heat and add 1 cup of thin coconut milk. Let it boil for 5 minutes on low heat.
Switch off the flame after the first boil and add chopped curry leaves, coriander leaves.
Let it rest for 10-15 minutes before serving. Serve the delicious Mutton Kulambu with hot rice. Enjoy.
Mutton Kulambu for Idli And Rice | Mutton Kuzhambu with coconut milk | How to cook Lamb meat with goat taste
Ingredients
- 500 g Mutton bone-in pieces
- 1 Onion large, finely chopped
- 3-4 Ginger garlic paste (10 Garlic, 2" Ginger)
- 1 Tomato large, finely chopped
- 1-2 Tbsp Kulambu Millagai Thool See notes
- 1/2 Tsp Turmeric Powder
- 1/2 Tbsp Ground Pepper
- 1 Cup Fresh Thin Coconut milk
- Curry leaves chopped
- Coriander leaves chopped
To Temper
- 2-3 Tbsp Oil
- 1 Tsp Mustard seeds
- 1 Tsp Fennel seeds
- 1 " Cinnamon Stick
- 1 Cardamom
- 1 Bay leaf
- 2 Cloves
- Small piece Stone Flower (Kalpasi)
Instructions
- Firstly, clean the mutton pieces, remove the excess fat, and drain the water. Keep aside.
- Bring a pressure cooker over medium heat. Add 2-3 Tbsp oil and add 1 tsp mustard seeds, 1 tsp fennel seeds. Let it sputter.
- Add the ingredients to temper - 1" Cinnamon Stick, 1 Cardamom, 1 Bay leaf, 2 Cloves, Small piece Stone Flower (Kalpasi).
- Now, add 1 large onion, finely chopped, and saute until soft and golden brown in medium heat for 5 minutes.
- Furthermore, add ginger garlic paste from - 10 Garlic cloves, 2" Ginger.
- Saute until raw smell leaves, in medium heat for 3-4 minutes.
- Now, add 1 large tomato finely chopped and saute until soft and mushy.
- Add 1 tbsp kulambu millagai thool, 1/2 tsp turmeric powder, salt and mix well.
- Furthermore, add 500g mutton pieces and give a quick mix. Now add 1/2 cup water and close the pressure cooker lid. Cook for 8-10 whistles or cook for 20 minutes in medium heat.
- Let the pressure settle down, release the whistle, and open the pressure cooker lid.
- Give a quick mix and add 1 tsp freshly ground pepper.
- Simmer the flame to low heat and add 1 cup of thin coconut milk. Let it boil for 5 minutes on low heat.
- Switch off the flame after the first boil and add chopped curry leaves, coriander leaves.
- Let it rest for 10-15 minutes before serving. Serve the delicious Mutton Kulambu with hot rice. Enjoy.
Notes
For best results, kindly check out all the tips and detailed notes mentioned above and follow the instructions carefully.
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