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mutton kulambu in tamil or mutton recipes in tamil
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5 from 2 votes

mutton kulambu in tamil style, mutton kuzhambu

A south indian style of making mutton curry or mutton gravy commonly known as mutton kulambu.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Curries
Cuisine: South Indian
Servings: 3
Calories: 450kcal
Author: Asiya


To dry roast the masala and to make their paste:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black pepper corns/kali mirch
  • 8-10 dried red chillies
  • 2 small cinnamon sticks
  • 2 cloves
  • 1 tbsp desiccated coconut pieces/fresh coconut pieces
  • 1 onion (finely sliced)
  • 1 tbsp oil to roast the onions

To cook the curry:

  • 250 gms mutton (cleaned and washed well)
  • 2 tbsp oil
  • 1 onion (finely chopped)
  • 3 slit green chillies
  • 4-5 curry leaves
  • 1 tsp ginger garlic paste
  • 2 tomatoes (finely chopped)
  • salt - to taste
  • 1/4 tsp turmeric powder
  • 2 cups water
  • 1 tbsp freshly chopped coriander leaves
  • a pinch of garam masala


Making of mutton kuzhambu masala paste:

  • Take a pan and heat it.
  • add coriander seeds, cumin seeds, black pepper corns, dried red chillies, dry roast them for few seconds.
  • Add ciinnamon sticks, cloves and saute for few more seconds.
  • Take them out on a plate, allow them to cool down.
  • Add coconut pieces into the pan and dry roast them until they turn slight brown in color.
  • Transfer them on a plate after roasting.
  • Add sliced onions in the pan, add a tbsp of oil, mix and roast the onions until they turn slight golden color.
  • Transfer them onto a plate and allow all the roasted ingredients to cool down well.
  • Take a blending jar, add all the roasted ingredients into the jar.
  • Give a blend.
  • Add some water and make them into a fine paste, set the paste aside for later use.

Cooking of the mutton curry:

  • Take a pressure cooker, add 2 tbsp oil and heat it.
  • Add the chopped onions and saute/mix.
  • Add 3 green chillies, curry leaves, saute until the onions turn soft.
  • Add ginger garlic paste, saute for few minutes to get rid of the raw smell.
  • Add mutton pieces into the cooker, roast the mutton until the color of the mutton changes.
  • Add chopped tomatoes, add salt to taste, turmeric powder, mix and cook until the tomatoes turn soft.
  • Add the blended masala paste from the jar, also add water into the jar and add the left over paste into the cooker.
  • Give a mix.
  • Cook the masala until oil leaves the sides.
  • Add about 2 cups of water, stir.
  • Check for salt consistency and add more if required, add freshly chopped coriander leaves, mix well.
  • Secure the pressure cooker lid.
  • Give whistles to cook the mutton, one whistle on high flame and two on low flame or until mutton tenderizes.
  • Switch off the flame and reduce the steam naturally.
  • Open the lid, add a pinch of garam masala and stir.
  • Cook for 2-3 minutes on low flame.
  • Switch off the flame, mix and serve hot.
  • Serve hot with rice or roti.



  • Here, I have pressure cooked the mutton to make it tender and it can also be slow cooked by covering with the lid and not by pressure cooking method.
  • Dried chillies can be increased or decreased in quantity as per the spicy flavor preferred.
  • Fresh coconut gives even more a fresh flavor and aroma to the gravy but desiccated coconut too can be used an alternative as I have done here.
  • Check out the video which I have shared to make this recipe.
  • If more tangy taste is preferred then it is better to increase one more tomato and balance the masala flavors.


Calories: 450kcal
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