I’m sure all of us love a delicious mutton kulambu with a plate of piping hot steamed rice! This is a recipe inspired by my Mother and Mother-in-law who are both experts in making the best ever mutton, chicken or fish kulambu with a freshly ground masala. It might seem like an elaborate preparation but it is worth every minute spent! This recipe makes enough portion to last 3 days. The spices are homemade and it tastes even better the next few days as the masala sinks in and it develops an amazing flavor! Try this out and definitely tag us on instagram @sugar_spice_biriyani_rice
- Bone-in mutton pieces – 1 kg
- Turmeric – 2 teaspoons
- Water – 4 cups
- Bay leaf – 1 large
- Whole cardamom – 2
- Cloves – 3
- Cinnamon stick – 2 inches long
- Green chillies – 1 or 2
- Coconut oil or vegetable oil – 2 tablespoons
- Onions – 1 large
- Ginger garlic paste – 2 tablespoons
- Tomatoes – 2 large
- Salt to taste
- Curry leaves
- Vegetables (optional)
– 4 potatoes &
– 3 large drumsticks – cut into 4 inch long pieces
For the spice blend:
- Coriander seeds – 2 tablespoons
- Dried red chillies – 2 tablespoons
- Black peppercorns – 2 teaspoons
- Cumin seeds – 2 teaspoons
- Fenugreek seeds – ½ teaspoon
- Curry leaves – 2 sprigs
For the coconut paste:
- Grated coconut – ½ cup
- Roasted dalia split (pottukadalai) – 3 tablespoons
- Poppy seeds (kasa kasa) – 2 teaspoons
- Wash and marinate the mutton pieces in salt and turmeric. Refrigerate until ready to use.
- Boil chopped potatoes and drumstick in enough water for 20 minutes until well cooked. Drain and keep aside.
- To make the spice blend, dry roast all the ingredients listed under the ‘spice blend’ section until fragrant ( about 5 minutes), cool and grind them till a fine powder.
- In a 5 L pressure cooker, heat 2 tablespoons of oil and saute the whole spices. Finely chop half an onion and saute well with green chillies, curry leaves. Add in ginger garlic paste and stir until the raw smell goes away.
- Puree 2 large tomatoes with the leftover onion until smooth. Add it to the pressure cooker and let it cook for 5 minutes. Now add the ground masala powder and enough salt. Combine well and let it boil for about 5-7 minutes.
- Gently drop in the mutton pieces, add 4 cups of water, close and pressure cook for 4-5 whistles. Turn off the stove and Let the pressure release naturally. Check if the meat is cooked well.
- Next, Blend all the ingredients listed under ‘coconut paste’ with 1/4 cup of water until very smooth. Turn on the stove and when the kulambu comes to a slight boil, slowly add in the ground coconut paste. Mix thoroughly and add in the vegetables. Close the lid and pressure cook for 1 whistle, turn off the stove and let the pressure release naturally before opening the lid. Garnish with cilantro and serve piping hot with pulao/ plain rice/ dosa/idiyappam/parotta – literally anything! It’s amazing and you’ll love it!