Mutton kuzhambu / Lamb gravy

by - August 21, 2012

Mutton kuzhambu / Lamb gravy
                             In most of South Indian families, Sunday will start with hot idlies and mutton gravy.. Yeah, its a Sunday special... In South Indian cuisine, there are various method to prepare this mutton gravy with out coconut or with only green chilies which is based on individuals  taste. I learnt this recipe from my mom which taste similar to restaurant gravy and will post different mutton gravy  in nearing future..let see the recipe now..

Total time: 35 ~ 45 minutes
Preparation time: 5 ~ 10 minutes
Cooking time: 30 ~ 35 minutes
Serves: 4 ~ 6 people
Source: my mom

1 lb / 500 grams lamb, cut into bite size pieces
1 medium size onion, chopped
1 small tomato, chopped
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 green chili slit into two
2 tbsp minced cilantro
1 1/2 tsp curry powder or
1 tsp red chili powder and 2 tsp coriander powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
Salt to taste
2 1/2 cups of water or as required

For grinding:
1/4 cup chopped coconut pieces
1 tbsp broken cashews 
1/2 tsp ~ 1tsp whole pepper corns or to taste

For Seasoning:
2 tbsp oil
1/2 tsp fennel seeds
2 cloves, 2 cardamom, 1"inch cinnamon 

  • Clean and wash lamb, drain excess water and keep it aside.
  • Chop onion and tomato, keep it aside.
  • Grind all grinding ingredients in to fine paste.
  • Heat pressure pan with 2 tbsp of oil. Once oil gets hot, add seasoning ingredients one by one to splutter.
  • Add onion and fry in medium heat till it turns transparent and glossy.
  • Throw in mutton pieces to fried onion and saute for two minute.  Stir in between to avoid mutton pieces to stick to the bottom of the pan.
  • Add ginger garlic paste and saute for a minutes, then add green chili, tomato to the mixture and give a stir.
  • Now add curry powder, turmeric powder, garam masala powder and salt. mix well.
  • Add required amount of water to cover the mutton mixture.  Cover the pan with lid and keep the weight.
  • Pressure cook for 3 ~ 4 whistle in medium-low heat or till done. 
  • Turn off the heat and allow pressure in the pan to drop by itself.
  • Open the lid and check mutton piece is cooked or not. If not, cover the lid and cook again for another whistle or as needed and follow the previous procedure.
  • Once mutton is cooked well, bring the gravy to boil. Adjust salt and spice to taste.
  • Lower the heat, add ground paste and continue boiling for 5 minutes in low heat or to needed  consistency.
  • Add minced cilantro, mix well and boil it for another minutes and turn off the heat.
  • Serve hot with steamed rice or roti.

Mutton kuzhambu / Lamb gravy

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  1. Hi saraswathi

    Nice and delicious too :) New to your space and happy to follow you.:) Happy to know you through baking partners.Am archana and please visit my blog to hear your comments and follow me back dear.

  2. yummy and inviting. Ongoing event - Fast Food event - Noodles.

  3. U make to go out there imme to buy mutton n get it done with this dish...soooo yum..I also make the same way,except I add fennel seeds in place of pepper..will try with pepper this time..

  4. Wow...mouth watering...will def try this...

  5. Mouthwatering here,looks so delicious,gravy is super tempting.

  6. Am avoiding mutton nowadays,but you are here with a fantastic and irresistible mutton gravy, wish to get a bowl of this yummy kuzhambu rite nwo.

  7. I do not eat mutton, but this looks like a restaurant served dish. good clicks Sara!

  8. Hi saraswathi,
    Mouthwatering first visit to your blog..Looks wonderful..Happy to follow you.:)

  9. yummylicious curry :) first time here.. you have a nice space with delicious recipes collection.. glad to follow you.. hope you will also follow mine..


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