| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
For Masala Paste
- 1 tbsp White Poppy Seeds
- 6-8 Dry Kashmiri Red Chillies
- 1 tsp Cumin seeds
- 1 tsp fennel seeds
- 2-3 cloves
- 1 inch cinnamon stick
- 2 tsp black peppercorns
- 1 tsp garlic chopped
- 1 tsp ginger chopped
- ½ cup onion chopped
- 2 tbsp Fresh Coconut
For Gravy
- 500 gms mutton
- 4 tbsp vegetable oil
- 1 cup onion chopped
- 10-12 Curry leaves
- 3-4 green chillies slit
- 1 cup Tomatoes chopped
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- salt to taste
Ingredients
For Masala Paste
For Gravy
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Instructions
- 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.
- 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.
- 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.
- 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.