Meal Prep · South Indian
Mutton Kuzhambu
A robust and aromatic South Indian mutton curry, slow-cooked to perfection with a medley of spices.
Ingredients
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Step-by-step- Wash the mutton pieces thoroughly and set aside.
- Heat gingelly oil in a pressure cooker or heavy-bottomed pan over medium heat. Add mustard seeds, fenugreek seeds, and curry leaves. Once mustard seeds splutter, add asafoetida.
- Add chopped onions and sauté until translucent and lightly golden. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Stir in tomato puree and cook until the oil separates from the masala (about 5-7 minutes).
- Add turmeric powder, chili powder, coriander powder, and cumin powder. Sauté for 1-2 minutes until fragrant, being careful not to burn the spices.
- Add the mutton pieces and salt. Mix well to coat the mutton with the masala. Cook for 5 minutes, stirring occasionally.
- Pour in 1 cup of water (or enough to just cover the mutton). Close the pressure cooker lid and cook for 4-5 whistles, then reduce heat and simmer for 10-15 minutes, or until mutton is tender. If using a pan, simmer, covered, for 45-60 minutes, adding water as needed, until mutton is tender.
- Once the pressure releases naturally, open the cooker. Add tamarind pulp and coconut milk. Bring to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Check for salt and adjust if necessary. Garnish with fresh coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Kuzhambu in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
For longer storage, transfer cooled kuzhambu to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the gravy is too thick. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- **Tender Mutton**: For the most tender mutton, marinate the pieces with a little ginger-garlic paste, turmeric, and salt for at least 30 minutes (or overnight in the fridge) before cooking.
- **Spice Blend**: Toast whole spices like coriander seeds, cumin seeds, and dry red chilies and grind them fresh for an even more aromatic and flavorful curry powder.
- **Coconut Milk**: Always add coconut milk at the end and simmer gently; boiling it vigorously can cause it to split or curdle.
