Mutton Kulambu or Kari kulambu or aatu kari kulambu as we call, has a lot of spices added to it and has a good aroma and a rich tasting gravy with tender and succulent lamb pieces in it. This gravy is set to be on the menu-card for every Sundays in our home, sometimes mom makes a twist in the menu-card by making mutton masala, a no ginger, no garlic and no tomato preparation; interesting isn't it?, then just click here to take a look at it. This mutton kulambu goes well with hot rice and can be best accompanied with sides like Muttaikose poriyal (Cabbage stir-fry, click here and here for recipe). Usually after having rice with this gravy we finish of the meal with rasam rice (i.e. rasam mixed with rice, click here for rasam and click here for lemon rasam) this helps ease digestion and is a tasty way to finish the meal too. Love this plate? then try it soon. Also goes well with all Indian bread varieties, dosa and idlis. A great tip to get tasty mutton gravy is to add some bony pieces of mutton/lamb and if you are not too conscious of health add some fatty lamb pieces too, you will get awesome flavors and a good tasting gravy. Now lets see what's needed and how to prepare this curry.
- Mutton / Lamb - 250 grams (With bones preferred)
- Potatoes - 2 (peeled and cubed or chopped into larger pieces)
- Coconut - 1/4 th of a coconut (either chop or grate it)
- Ginger - 1 inch long piece
- Garlic - 2 pods
- Big onions - 1 (chopped)
- Tomato - 2 (finely chopped)
- Curry leaves - Few
- Red chilli powder - 2 teaspoons (Reduce if you do not want it spicy)
- Coriander powder - 3 teaspoons
- Pepper powder - 1 teaspoon (Reduce if you do not want it spicy)
- Turmeric powder - 1/4 teaspoon
- Cumin seeds - 1/2 teaspoon
- Fennel seeds - 1/2 teaspoon
- Cardamom pods - 2
- Cloves - 1 + 1
- Cinnamon stick - Two small sticks
- Star anise - 2
- Salt - As per taste
- Oil - 5 spoons
- Make a fine paste of the following 8 ingredients and set aside;
(Fine coconut paste)
1. Coconut pieces - 1/4 of a coconut
2. Ginger - 1 inch piece
3. Garlic - 2 pods
4. Cumin seeds - 1/2 spoon
5. Fennel seeds - 1/2 spoon
6. Cardamom pods - 2
7. Cloves - 1
8. Cinnamon stick - A small stick
- Place the pressure cooker's pan on flame add oil and after it heats up add 2 star anise, 1 cinnamon stick, 1 clove, curry leaves, sliced onions and saute until the onion turns translucent.
- Then add tomatoes and saute well till it turns pulpy.
- Add the fine coconut paste, red chilli powder, coriander powder, pepper powder, turmeric powder, salt and stir well.
- Add the mutton/lamb pieces, cubed potatoes and 2 cups of water and stir well.
- Close the pressure cooker with a lid and wait until the steam oozes out of the lid's nozzle; then place the whistle now on the nozzle and cook on low flame for 15 minutes.
- Remove from flame and open the lid only after the pressure gets released by itself.
- If the pieces have not got cooked to tender soft then pressure cook for 5 more minutes.
TIP 1: Instead of adding the coconut paste as such you can extract the milk from it and add it to the preparation. In such cases use atleast half of a coconut while making the paste.
TIP 2: You can also avoid potatoes if you wish, but adding potatoes will give you increase in consistency and enhances flavor too.
Delicious and Aromatic Mutton Curry / Lamb Curry is now ready!! Enjoy with Hot rice!!
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