- Submitted by Dahlia
(Mutton Gravy Curry, Aatu Kari Kulambu, Goat Curry, Lamb Curry)
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Mutton Curry is made in many different ways throughout India. This recipe that I have shared is the South Indian style mutton kulambu which has many different spices. This type of curry made with fresh spices is popular in the Chettinadu region of Tamil Nadu. Keralites also love to prepare their curry this way. The freshly ground spices makes the curry very aromatic, spicy and tasty. It tastes so much better than the one made with pre ground spices.
During my first pregnancy, I once cooked mutton with a recipe that my aunt shared. She had asked me to cook the mutton first and then prepare the curry. I had kept the mutton in the pressure cooker. After the pressure built up, the whole house was filled with the mutton smell. Somehow that made me nauseous. To cut the story short, I haven't been able to enjoy mutton for the next 5 years because of that unpleasant experience. One of my friend then gave me an idea that cooking the mutton along with the spices and other ingredients will be a better option for those who do not like the smell of raw mutton cooking. I was still skeptical but decided to give a try since my husband loves mutton. To my surprise, the trick actually worked. The aroma of mutton cooking with the spices was actually quite appetizing. I have been following the same procedure to make Mutton Curry ever since and that is exactly what I have given below.
Recipe for Mutton Curry
Preparation Time: 15 minutes
Cooking Time: 45 minutes
- Mutton - 1 lb (cut into small cubes)
- Potato - 1 big (cut into cubes - optional)
- Onion - 1 medium (sliced)
- Tomatoes - 2 (chopped)
- Green Chilies - 2
- Turmeric Powder - 1/2 tsp
- Lemon Juice - 1 tbsp
- Bay Leaf - 1
- Oil - 3-4 tbsp
- Salt - to taste
- Cilantro (Coriander Leaves) - for garnish
- Curry Leaves - 1 spring
To Roast and Grind
- Whole Garam Masala - (1 cinnamon stick, 3 cloves, 2 cardamom, 1 star anise, kalpasi)
- Fennel Seeds - 1.5 tsp
- Cumin Seeds - 1/2 tsp
- Black Peppercorns - 2 tsp
- Coriander Seeds - 1.5 tbsp
- Dry Red Chillies - 4-5
- Grated Coconut - 4-5 tbsp
- Poppy Seeds - 2 tsp
- Ginger - 1.5" piece
- Garlic - 5 cloves
- Green Chillies - 3
- Curry Leaves - 1 spring
- Shallots (Sambhar Onions) - 10
- Wash the mutton and marinate it with salt, turmeric powder and lemon juice.
- Heat 1 tbsp of oil in a pan and add the ingredients under 'to roast and grind' one by one. Fry for few minutes.
- Let it cool. Grind it to a smooth paste. (Note : - You may skip step 2 and add everything without frying too. Frying mellows down the flavors of the spices.)
- Heat oil in a pressure cooker and fry the bay leaf, sliced onions, curry leaves and green chilies.
- Next add the tomatoes, turmeric powder and the ground masala paste.
- Add the mutton pieces, potato cubes and fry everything for few minutes.
- Add water and salt as needed. Cover the pressure cooker and cook for 6-7 whistles. (Note :- Each pressure cooker is different. Tender mutton cooks faster. Cook till you are satisfied with the tenderness of the mutton pieces.)
- After the pressure is gone, open the cooker. Garnish with some fresh curry leaves and chopped cilantro.
Detailed Steps to make Mutton Curry
Get the butcher to cut the mutton into medium sized pieces. Wash the mutton pieces nicely and marinate it with salt, turmeric powder and lemon juice.
Also chop the potatoes, onion and tomato. Keep it ready.
Take all the ingredients mentioned under ' To roast and grind'.
Heat 1 tbsp of oil in a pan and add the whole spices first (cinnamon, cardamom, kalpasi, star anise, cumin seeds, fennel seeds, black peppercons, coriander seeds and dry red chilies). Roast it for few minutes.
After a nice roasted aroma starts coming, add the remaining ingredients - shallots, ginger, garlic, green chilies, poppy seeds and grated coconut.
Roast it for another 3-5 minutes and switch off. Let it cool. Grind it to a smooth paste.
Heat oil in a pressure cooker and fry the bay leaf, sliced onions, green chilies and curry leaves.
Next add the tomatoes, turmeric powder and the ground masala paste.
Add the mutton pieces and potato cubes.
Saute it with the masala for couple of minutes.
Add water and salt as needed.
Cover the pressure cooker and cook for 6-7 whistles which takes about 15 minutes. After that leave it and let the pressure go down naturally.
After the pressure is completely relaesed, open the cooker. By now the mutton must have been cooked soft and the oil must have separated from the gravy. Garnish with fresh curry leaves and cilantro. It is ready to be served.
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