Spicy Mutton Curry

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 Spicy Mutton Curry– Melt in your mouth mutton pieces, cooked in caramelised onions, gives you the whole flavour to a new level. Comforting, Pairs extremely well with rice and roti! spicy mutton curry served in white bowl with bowl of rice aside

This mutton curry/ Mutton kulambu (in Tamil) is the best ultimate comforting curry I made in very recent time. The mutton pieces are sauteed in caramelised onion that gives you more fragrant and warmness to the mutton gravy. I have added coconut paste that thickens the gravy and the cashew paste gives you a rich and creamy consistency.

Can you see all good things are put into this one Mutton curry which explicitly levels-up the gravy! Isn’t delicious? This has become our new favourite.
A bowl of steamed rice with this spicy mutton curry on a rainy day! I promise that’s your best day.
I hope you will enjoy and love as much as we adored it.

Why this Recipe works:

 Rich and Ultimately comforting! You cannot miss out the flavours.
 You can experiment with chicken or any other meat to make a dish everyone will love.
 To make a restaurant-style of mutton curry, this is the recipe you should try for.

Steps by Step process to make Mutton Curry/Mutton Kulambu:

Prep work:

  • Wash your mutton pieces throughly under running water.
  • Slice the onion, grind gingergarlic paste, peel the potato and dice into cubes, chop tomato.
  • Make coconut paste and cashew paste.
onions being sauted in wide pan
Begin with sauting onions in Gingelly oil till they are lightly browned.
 gingergarlic paste is being added to onions in deep pot
Add ginger garlic paste and saute for 2 to 3 mins over a low-medium heat until the raw smell disappears.
lamb pieces are added to a deep pot
Add mutton pieces
a spoon of salt is added to deep pot
 salt is added
mutton pieces are being browned in deep pot
Keep cooking the mutton pieces in onions till the mutton pieces turns to slightly brown colour.
spice powders are added to mutton pieces in deep pot
In goes some chilli powder and turmeric powder saute for 3 to 5 mins.
potato and tomato are added to deep pot
Add diced potato and tomato, saute for 2 to 3 mins
coconut paste is being added to deep pot
Now add in coconut paste
a glass bowl of cashew paste is being added to the mutton curry in deep pot
And then cashew paste.
mutton gravy is being cooked in deep pot
Mix everything and cook for 2 mins
mutton kulambu is cooked in deep pot
Add 1 to 1.5 cup of water and pressure cook for 3 to 4 whistles or until cooked.
mutton curry in deep pot
Spicy mutton curry is ready.

Mutton Kulambu is served in white bowl with bowl of rice asideTips to make Best Mutton Curry:

 Mutton/Lamb: The taste of the mutton curry depends on the quality of the meat. Getting fresh tender Lamb/mutton pieces to gives you greater taste.

 Gingelly oil: Gingelly oil has a unique and distinct flavour that makes mutton gravy so delicious, However, you could swap to sesame oil or any vegetable oil.

 Fresh ginger garlic paste: freshly made ginger garlic paste gives you more flavour rather than a store-bought.

 Browning the mutton: saute the mutton pieces in caramelised onion and browning them gives you the depth of taste.

 Nuts paste: I have added cashews paste, you can add some almonds along with cashews for the richer consistency.

 Coconut paste variation: You can add 1 cup of coconut milk

FAQS:

1.How do you serve Spicy Mutton curry?

This mutton Gravy can be served with rice, Roti, Naan.

2.How long does this Mutton Kulambu last?

This Mutton kulambu can be refrigerator for 2 to 3 days in an air-tight container.

3.Incase if I use coconut milk, How to make homemade coconut milk?

Take 1/2 cup of grated coconut to a blender, add 1 cup of warm water and blend for 1 or 2 mins. Sieve the coconut extract to get a coconut milk.

close up shot of mutton gravy with bowl of rice aside

This spicy mutton kulambu pairs extremely well with:

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Spicy Mutton Curry


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

Description

Melt in your mouth mutton pieces, cooked in caramelised onions, gives you the whole flavour to a new level. Comforting, Pairs extremely well with rice and roti!


Ingredients

Scale
  • 2 tbs Gingelly oil
  • 2 onion
  • 1 tbsp ginger garlic paste
  • 1/2 kg Mutton/lamb
  • 2 tsp salt
  • 1.5 tbs chilli powder
  • 1 tsp turmeric powder
  • 1 potato
  • 1 to mato
  • 1/2 cup coconut
  • 10 cashews
  • 1 cup water

Instructions

Prep work:

  1. Wash your mutton pieces thoroughly under running water.
  2. Slice the onion, grind ginger garlic paste, peel the potato and dice into cubes, chop tomato
  3. To a blender take 1/2 cup coconut to add 3/4 cup of water and grind to a smooth paste to get a coconut paste
  4. Grind cashews adding 1/4 cup of water to a smooth paste.

To make the mutton curry:

  1. Begin with sauteing onions in Gingelly oil till they are lightly browned.
  2. Add ginger-garlic paste and saute for 2 to 3 mins over low-medium heat until the raw smell disappears.
  3. Add mutton pieces
  4. Add salt
  5. Keep cooking the mutton pieces in onions till the mutton pieces turn to slightly brown colour.
  6. Add chilli powder and turmeric powder saute for 3 to 5 mins.
  7. Add diced potato and tomato, saute for 2 to 3 mins
  8. Add in coconut and cashew paste.
  9. Mix everything and cook for 2 mins
  10. Add 1 to 1.5 cup of water and pressure cook for 3 to 4 whistles or until cooked.
  11. Spicy mutton curry is ready.

Notes

Tips to make Best Mutton Curry:
1.Mutton/Lamb: The taste of the mutton curry depends on the quality of the meat. Getting fresh tender Lamb/mutton pieces to gives you greater taste.

2.Gingelly oil: Gingelly oil has a unique and distinct flavour that makes mutton gravy so delicious, However, you could swap to sesame oil or any vegetable oil.

3.Fresh ginger garlic paste: freshly made ginger garlic paste gives you more flavour rather than a store-bought.

4.Browning the mutton: saute the mutton pieces in caramelised onion and browning them gives you the depth of flavours.

5.Nuts paste: I have added cashews paste, you can add some almonds along with cashews for the richer consistency.

6.Coconut paste variation: You can add 1 cup of coconut milk

  • Category: curries, gravy- nonveg, Non-vegetarian Gravy
  • Cuisine: Indian

 

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{Gravy/curry }Recipes NON-VEG | Gravy for Rice {NON-VEG} | Mutton Recipes | Side Dish for Bread/Roti {VEG}

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