Chettinad-style Mutton Kulambu

Mutton Kulambu, which originated in Tamil Nadu and the Chettinad region, is created with the correct combination of coconut and poppy seeds, which gives this meal a particular flavor. It’s a delicate curry that goes well with white rice. It’s simple to create and simply requires materials that are typically found around the house. Continue reading to find out how!

INGREDIENTS

For Masala Paste

• 1 tablespoon white poppy seeds
• 6-8 dried Kashmiri red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 to 3 cloves
• 1 cinnamon stick, 1 inch
• 2 teaspoons black peppercorns
• 1 teaspoon minced garlic
• 1 teaspoon ginger, diced
• 12 cup chopped onion
• 2 tbsp Coconut (Fresh)

For Gravy

• Mutton 500 gms
• 4 tablespoons vegetable oil
• 1 cup chopped onion
• ten to twelve curry leaves
• slit 3-4 green chilies
• 1 cup chopped tomatoes
• 12 teaspoon Turmeric Powder
• 2 tablespoons Kashmiri red chilli powder
• Season with salt to tast

INSTRUCTIONS

1. To form a smooth paste, combine all of the ingredients with a little water. Heat the oil in a pressure cooker and add the onion, curry leaves, and green chilies. Cook until the onions are tender and transparent.
2. Sauté the tomatoes and salt for around 2-3 minutes. Cook for another minute after adding the turmeric powder and red chili powder. Finally, add the mutton pieces and ground masala paste.
3. Add 2 cups of water and pressure cook on high for one whistle. Reduce the heat to low and continue to cook for another 20-25 minutes. Allow the cooker to cool before releasing the pressure.
4. Serve hot with rice, roti, or naan and garnished with fresh coriander leaves.