Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Tamilnadu · Dinner

Mutton Kuzhambu (Mutton Curry)

Tamil-style mutton in a thick, dark, tamarind-spiced kuzhambu — bone-in mutton pressure cooked in a masala base and then reduced to a rich, concentrated gravy. The Sunday dinner staple in Tamil non-vegetarian homes.

🧺 Ingredients

• 700 g bone-in mutton, medium pieces
• Small lime-sized tamarind in 1 cup water, strained
• 2 large onions, finely chopped
• 3 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1.5 tsp coriander powder
• ½ tsp turmeric
• 1 tsp sambar powder
• 1 tsp fennel powder
• ¾ tsp salt
• 4 tbsp sesame oil
• 5 whistles for bone-in mutton gives tender-but-not-falling-off-the-bone texture. For a softer result, 6–7 whistles.

👩‍🍳 How to make Mutton Kuzhambu

1. Temper whole spices and fry onions (medium heat): Heat sesame oil. Add all tempering spices (cinnamon, cardamom, cloves, star anise) — fry 30 sec. Add fennel + red chillies + curry leaves (15 sec). Add onions — fry 12–15 minutes until deep golden.
2. Add ginger-garlic and tomatoes (medium heat): Ginger-garlic paste (3 min). Tomatoes (8–10 min until thick, oil separates).
3. Add spice powders and paste (medium heat): All chilli + coriander + turmeric + sambar + fennel powders (1 min). Add coconut-poppy paste (4 min until fragrant).
4. Add mutton and sear (medium-high): Add mutton. Sear 8 min, turning every 2 min.
5. Add tamarind and pressure cook (medium): Add tamarind extract, salt, and 1.5 cups water. Close pressure cooker. High until steam, then medium — 5 whistles. Release naturally.
6. Reduce the kuzhambu (medium, uncovered, 15 min): Open cooker. The mutton should be tender. Cook uncovered on medium for 15 minutes until the gravy reduces, darkens, and oil separates. Taste and adjust.

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