Tamil Nadu

Mutton kuzhambu

Name: Mutton kuzhambu
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 500 g curry cut mutton (goat meat); 15 sliced shallots; 2 medium chopped tomato; 1 1/2 tbsp ginger garlic paste; 1/2 cup fresh grated coconut; 1 tsp fennel seeds; 2 cloves 1 inch cinnamon, 2 cardamom whole spices; 1 tbsp red chilli powder (indian red chili powder); 1 1/2 tbsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1 tsp black pepper; 3 tbsp cooking oil (vegetable oil); 2 sprigs curry leaves; 2 cups water; a handful coriander leaves (cilantro); Salt, to taste

Sunday mutton, pressure cooked tender in a coconut and spice gravy. Rice will vanish.

75 minTime

29 gProtein each

hotSpice

Sunday mutton2 chapters · 1 min read

Make it your way

Grandma's wayCountry spices, coconut and fennel paste.

The original

345kcalsame

29 gproteinsame

6 gfibresame

75minutessame

Mutton kuzhambu as Tamil Sunday lunch knows it.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g, curry cut

Shallots15, sliced

Tomato2 medium, chopped

Ginger garlic paste1½ tbsp

Fresh grated coconut½ cup

Fennel seeds1 tsp

Whole spices2 cloves, 1 inch cinnamon, 2 cardamom

Red chilli powder (indian red chili powder)1 tbsp

Coriander powder (ground coriander)1½ tbsp

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp

Cooking oil (vegetable oil)3 tbsp

Curry leaves2 sprigs

Water2 cups

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Grind coconut with fennel and pepper to a smooth paste.
2Heat oil, fry whole spices, curry leaves and shallots until golden. Add ginger garlic paste and fry until the raw smell goes.
3Add tomatoes, chilli, coriander and turmeric powders and salt. Cook until soft, then add mutton and sear well.
4Add 1 1/2 cups water and pressure cook for 6 to 7 whistles. Let the pressure release naturally.
5Stir in the coconut paste and a little water, simmer 10 minutes until thick. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Mutton kuzhambu

Sunday mutton, pressure cooked tender in a coconut and spice gravy. Rice will vanish.

75 minTime

29 gProtein each

hotSpice

Sunday mutton2 chapters · 1 min read

Make it your way

Grandma's wayCountry spices, coconut and fennel paste.

The original

345kcalsame

29 gproteinsame

6 gfibresame

75minutessame

Mutton kuzhambu as Tamil Sunday lunch knows it.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g, curry cut

Shallots15, sliced

Tomato2 medium, chopped

Ginger garlic paste1½ tbsp

Fresh grated coconut½ cup

Fennel seeds1 tsp

Whole spices2 cloves, 1 inch cinnamon, 2 cardamom

Red chilli powder (indian red chili powder)1 tbsp

Coriander powder (ground coriander)1½ tbsp

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp

Cooking oil (vegetable oil)3 tbsp

Curry leaves2 sprigs

Water2 cups

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Grind coconut with fennel and pepper to a smooth paste.
2Heat oil, fry whole spices, curry leaves and shallots until golden. Add ginger garlic paste and fry until the raw smell goes.
3Add tomatoes, chilli, coriander and turmeric powders and salt. Cook until soft, then add mutton and sear well.
4Add 1 1/2 cups water and pressure cook for 6 to 7 whistles. Let the pressure release naturally.
5Stir in the coconut paste and a little water, simmer 10 minutes until thick. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mutton kuzhambu

Make it your way

Ingredients

Method

Mutton kuzhambu

Make it your way

Ingredients

Method

Make it a meal