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

Ingredients:
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 

Method:
 Preparation:
  • 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.
Cooking:
  • 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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11 comments

  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 http://tangymind.blogspot.com.Awaiting to hear your comments and follow me back dear.

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

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  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..

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

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

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  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.

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

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

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  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..

    http://jopreet.blogspot.com/

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