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Kongunadu Mutton Kuzhambu


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This kongunadu Mutton kulambu/Mutton Curry is extremely delicious with finely ground spices, with delectable flavours makes it better than your restaurant favourite!


Ingredients

Scale

To cook Mutton:

  • 1/2 kg mutton
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon oil
  • 1 sprig of curry leaves
  • 1 teaspoon coriander leaves
  • 3 cups of water
  • To make kongunad Masala:
  • 2 teaspoon gingerly oil
  • 1 cinnamon stick
  • 3 cloves
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 12/ cup coconut
  • 10 Number Shallots
  • 4 pieces Ginger
  • 4 garlic pods
  • 1 tomato
  • 2 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon poppy seeds
  • To make Kongunad Kuzhmabu:
  • 1 tablespoon Gingelly oil
  • 1 sprig of curry leaves
  • 1 onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 tomato
  • 1//2 to 1 cup water.
  • 1/2 teaspoon salt

Instructions

To cook Mutton:

  1. To a pressure cooker, add washed mutton pieces, ginger garlic paste, turmeric powder, curry leaves, coriander leaves, salt, oil.
  2. Add water and pressure cook for 5 hisses, till the mutton is cooked.
  3. To cook Kongunad Masala:
  4. Over medium heat, add oil in the saucepan, add cinnamon, cloves, fennel seeds and cumin seeds. Let it sizzle for a few seconds. Add peppercorns and coconut slices,shallots, ginger and garlic. Saute for 3 minutes till the onions turn translucent.
  5. Add diced tomato, curry leaves.
  6. Add chilli powder, turmeric powder and poppy seeds. Saute for few seconds till the raw smell of the spices disappears.
  7. Transfer to plate and bring to room temperature..Add the masala to a blender and 1/4 cup of water and grind to a smooth puree. Set aside.
  8. To make kongunad Curry:
  9. Heat oil to saute pan, add sprigs of curry leaves. Add chopped onion and saute till the onions turn to a nice golden colour.
  10. Add gingergarlic paste .Add chopped tomato, saute till the tomatoes turn mushy.
  11. Now, in goes the ground puree. Cook for afew minutes
  12. Now the colour of the curry changes to a dark colour and the oil appears on the sides of the pan.
  13. Its time to add only the cooked mutton pieces, gently stir the mutton pieces with the masala. Add mutton stock and enough amount of water to get a gravy consistency.
  14. Cover and simmer for 10 minutes. Sprinkle chopped coriander leaves and serve.

Notes

Tips to make best mutton curry:

Mutton: Get the tender mutton pieces for good taste and flavour. If your mutton pieces are little hard, you may require 8 to 9 hisses to cook the mutton.

Spices: The spice level can be adjusted as per your taste bud.

Do not brown the spices: Make sure to Keep an eye on the spices while frying them as the spices may turn brown quickly

Gingelly oil: Make this mutton gravy in gingerly oil, that enhances the flavour and taste, if you do not have, add vegetable oil.

Freshly made ginger garlic paste: Adding fresh ginger garlic paste gives you more flavours to the curry! If you have been using store-bought ginger garlic paste, Try once you will not buy them again!

Variations:

Onions: I have used shallots for the masala, you may use onion.

Coconut milk: If you want more creaminess to your mutton curry, you may add 1/2 cup of coconut milk or coconut cream.

Chicken: You can make Kongunad chicken kulambu just by following the same method and you need not pressure cook the chicken.

  • Category: Maincourse, curries
  • Method: stovetop
  • Cuisine: indian

Keywords: mutton curry, mutton gravy, mutton kulambu