Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Lunch

Mutton Kuzhambu (ஆட்டுக்கறி குழம்பு)

Traditional 18. Mutton Kuzhambu recipe

🧺 Ingredients

• 700 g mutton (bone-in curry pieces — a mix of shoulder, rib, and leg pieces)
• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp salt
• 1 tbsp lemon juice + 1 tsp vinegar (for marinating)
• ½ cup fresh coconut, grated
• 5 green chilies
• 2-inch cinnamon stick
• 4 cloves
• 2 cardamom pods
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 5 tbsp water — blend to very smooth paste
• 4 tbsp sesame oil
• 1 tsp fennel seeds (sombu)
• 2 large onions, finely diced
• 1.5 tbsp ginger paste + 1.5 tbsp garlic paste
• 3 medium ripe tomatoes, chopped
• 1 tsp turmeric
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp salt
• 10 curry leaves
• 2 cups water
• Deep browning of onions is non-negotiable — pale onions produce a flat, weak curry; the 12–15 minute caramelizing investment is what creates the rich, complex base
• Bone-in mutton is essential — boneless mutton curry loses 60% of the flavor that bones contribute during slow cooking

👩‍🍳 How to make Mutton Kuzhambu

1. Mix mutton pieces with turmeric, red chili powder, salt, lemon juice, and vinegar.
2. Marinate for 30 minutes (or overnight in refrigerator for deeper flavor).
3. Blend coconut, green chilies, cinnamon, cloves, cardamom, fennel seeds, and peppercorns with 5 tbsp water to a very smooth paste.
4. Set aside.
5. Heat 4 tbsp sesame oil in a large, heavy kadai or pressure cooker base over high heat.
6. Add fennel seeds — crackle 15 seconds.
7. Add diced onions — fry on medium-high heat for 12–15 minutes, stirring every 2–3 minutes, until onions are very deeply golden-brown — almost caramelized.
8. This is the most time-consuming step and the most important.
9. Add ginger paste and garlic paste.
10. Fry for 3–4 minutes on medium heat until golden and raw smell is completely gone.
11. Add chopped tomatoes.
12. Add turmeric, red chili powder, coriander powder, cumin powder, and salt.
13. Cook on medium heat for 8–10 minutes until tomatoes completely disintegrate and oil separates from masala — this indicates the base is fully cooked.
14. Add the ground coconut-whole spice paste.
15. Fry for 3 minutes on medium heat until raw coconut smell cooks out.
16. Add marinated mutton pieces.
17. Mix thoroughly with the masala — every piece should be coated.
18. Sear on high heat for 5–6 minutes, turning pieces occasionally, until mutton is sealed and the masala sticks to the meat.
19. Add 2 cups water and curry leaves.
20. Stir.
21. Add garam masala.
22. If the curry is too thin after pressure cooking, simmer uncovered on medium heat for 10–15 minutes to reduce to desired consistency.
23. Taste for salt.
24. Add extra curry leaves as fresh garnish.
25. Oil should float on the surface.

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