Monday, 7 January 2013

In my blog, so far mutton Biriyani was the recipe which has most visits, obviously it’s everyone’s favourite too same as that, mutton curry is also everyone’s favourite cuisine. There are lots of ways to prepare mutton kulambu but the challenge is about the taste. I like preparing mutton curries prepared in village style. After trying no of times and types, I found this way of making mutton kulambu is a real great taste in “My Kitchen”. The only challenge in making mutton kulambu is the time for baking the mutton as usually it takes much time to bake it properly; it depends on the type of mutton used. I made this with 5 whistles, as mutton curries will be best only if it’s baked well.



  • Large Onion- 1 ½
  • Tomatoes- 2 Nos
  • Chili Powder- 1 Tspn
  • Corianderowder-1 Tspn
  • Garam Masala Powder- 1 Tspn
  • Salt- To Taste
  • Coriander Leaves- little.

To Marinate:

  • Mutton Pieces - Half Kg.
  • Curd- 1 Tspn
  • Chilli powder-1 Tspn
  • Turmeric Powder-1 Tspn

To Grind(Coconut Paste):

  • Coconut- 2 Tspn
  • Poppy seeds (Kasa Kasa)- ½ Tspn
  • Cashews- 2 Nos

To Temper:
  • Oil
  • Bay leaves-1
  • Cloves- 2 Nos
  • Cinnamon- a piece.
  • Ginger garlic Paste- 1 Tspn
  • Mustard-1 Tspn
  • Curry Leaves- 10 Nos
  • Green chilies- Cut to lengthy shape – 4 Nos


  • Marinate all the items under To Marinate list and keep at least for ½ Hour.
  • Grind all the items under To Grind list and keep aside.
  • Heat little oil in a pan, add half of onion and tomato and fry it till it becomes brown and juicy set it cool and grind to fine paste and keep aside.
  • In a cooker pan, add all the items under To Temper list and stir, after the masala smell goes off, add the remaining onion, tomatoes and green chilies and stir well.
  • Add the grinded onion,tomato paste into this, now add all the powders mentioned in the ingrediants and keep stirring till the masala smells goes off completely.
  • Add the marinated mutton pieces along with the items mentioned under To Marinate list, add half cup of water and close the lid and cook for 5 whistles.
  • After the whistle goes off, open and cook for another 5 mins, adding the coconut paste along with this. Add coriander leaves and serve hot.
"The more time you marinate the mutton pieces, it will give more taste.

You can also grind onion, tomatoes without frying however frying will give you excess taste.

You can adjust the chili powder how much spicy you need in it."

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