An Easy Recipe to Make Chettinad-style Mutton Kulambu at Home
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
For Masala Paste
For Gravy
Instructions
  1. Blend all the ingredients with a little bit of water to make a smooth paste. In a pressure cooker, heat oil and add onion, curry leaves and green chillies. Cook until onions are translucent and soft.
  2. Add tomatoes and salt, and sauté for about 2-3 minutes. Then add turmeric powder, red chilli powder and cook for another minute. Finally, add the ground masala paste and mutton pieces.
  3. Add 2 cups water and pressure cook for one whistle on high heat. Switch the heat to low and cook for another 20-25 minutes. Let the cooker cool down and release the pressure.
  4. Garnish with fresh coriander leaves and serve hot with rice, roti or naan.
Recipe Notes

Recipe Tip

Use blanched cashews and almonds if poppy seeds aren’t available.

Share your version of this recipe

If you make mutton kulambu at home in a different way, do share your version of the recipe with us.

Frequently Asked Questions

What parts of mutton are best for this recipe?

You can use boneless mutton or rich/lean mutton curry cuts depending on your choice.

How long can I store mutton kulambu in the refrigerator?

You can refrigerate mutton kulambu for 2 days at the most.

Print Recipe
An Easy Recipe to Make Chettinad-style Mutton Kulambu at Home
Mutton Kulambu Recipe
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
For Masala Paste
For Gravy
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
For Masala Paste
For Gravy
Mutton Kulambu Recipe
Instructions
  1. Blend all the ingredients with a little bit of water to make a smooth paste. In a pressure cooker, heat oil and add onion, curry leaves and green chillies. Cook until onions are translucent and soft.
  2. Add tomatoes and salt, and sauté for about 2-3 minutes. Then add turmeric powder, red chilli powder and cook for another minute. Finally, add the ground masala paste and mutton pieces.
  3. Add 2 cups water and pressure cook for one whistle on high heat. Switch the heat to low and cook for another 20-25 minutes. Let the cooker cool down and release the pressure.
  4. Garnish with fresh coriander leaves and serve hot with rice, roti or naan.
Recipe Notes

Recipe Tip

Use blanched cashews and almonds if poppy seeds aren't available.

Share your version of this recipe

If you make mutton kulambu at home in a different way, do share your version of the recipe with us.

Frequently Asked Questions

What parts of mutton are best for this recipe?

You can use boneless mutton or rich/lean mutton curry cuts depending on your choice.

How long can I store mutton kulambu in the refrigerator?

You can refrigerate mutton kulambu for 2 days at the most.