Mutton Kuzhambu for Rice, Mutton Curry for Rice

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. Mutton Kuzhambu – Kuzhambu is a curry and pronounced as (koo-lum-boo) in Tamil.

(30th August 2018)
Hi friends,
I have not been very active over the internet for the past couple of months. My joint pain in the right hand has been really bad that I am unable to type on the keyboard. It has been so severe that my daily life has been affected due to this. I have not replied to a lot of your comments here and in other social media platforms. I am really sorry about that. Many of you have had doubts regarding the recipes you were doing and I have tried to clear it as much as possible. But many are still pending and I am so sorry for not replying on time / not replying at all. Hope you all will understand. I am under medication and things are slowly improving. Thank you all so much for all the mails asking me about my absence. It means a lot to me. Thank you all so so much.

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.

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.

5.0 from 2 reviews

Mutton Kuzhambu for Rice, Mutton Curry for Rice

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

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.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: South Indian

Serves: 4 servings

Ingredients

For the raw masala paste

• ⅓ 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
• 2 cloves
• 1 cup water to grind

Other ingredients

• 500 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
• ½ teaspoon turmeric powder
• 1.5 teaspoon red chilli powder
• 2.5 to 3 cups water to cook

Instructions

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind.
2. 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.
3. Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.
4. Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder. Saute for a few seconds.
5. 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.
6. Add in the cleaned, washed mutton pieces to the pan.
7. 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.
8. 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.
9. Mutton curry is ready. Serve hot with rice.

3.5.3251

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