Mutton Kuzhambu ( Mutton Curry)

Mutton kuzhambu/Mutton curry is a dish prepared from Goat meat and it is served along with rice, chapati, naan etc…, There are many variations in making this dish across different regions, states and countries.

The recipe I have shared today is spicy, hometown, Tamilnadu-style of making lip-smacking, delicious mutton kuzhambu/curry recipe. It is very simple to make with easy steps and limited ingredients.

When I mentioned about goat meat, lamb meat also can be used but the cooking time varies for both. I find goat meat more tastier than lamb meat as I am used to eating goat meat from when I was small.

I have used poppy seeds ( khus khus) to thicken the kuzhambu/curry. You can substitute with cashews if you wish, but poppy seeds give good texture and taste to the kuzhambu.

Using small onions give good taste so I highly recommend using it. The quantity of onions used should be more than tomato. This gives perfect taste to mutton kuzhambu. Use mutton with bones for good taste.

With so much discussion about the recipe, let us check how to make this simple, easy to cook, hometown-style, mouth-watering, spicy mutton kuzhambu/curry❤


  • Mutton with bones- 600 gms.
  • Small onions- 12 to 15 ( sliced into two )
  • Tomato- 1, medium sized ( chopped)
  • Ginger garlic paste- 1 tbsp
  • Curry leaves- 1 sprig
  • Cumin seeds- 1 tsp
  • Bay leaf- 1
  • Cinnamon stick- 1 inch
  • Cloves- 3
  • Red chilli powder with coriander powder mix- 1 full tbsp
  • Turmeric powder- 1/3rd tsp
  • Coconut- size as shown in the above pic
  • Poppy seeds ( kous kous) – 3/4th tsp ( soaked in water)
  • Fennel seeds- 1 tsp
  • Coriander leaves- 2 to 3 tbsp
  • Salt- as needed.


Clean the mutton well before using.

Soak the poppy seeds/kous kous in water for 20 to 30 minutes.

In a pressure cooker pan, heat 2 to 3 tbsp of oil. Add bay leaf, cloves, cinnamon stick, cumin seeds.
Add the chopped onions. Saute till it turns translucent.
Once onion turns translucent, add curry leaves and ginger garlic paste. Saute till the raw smell of ginger garlic paste goes away.
Once the raw smell of ginger garlic paste goes away, add the chopped tomatoes. Saute till the tomatoes turn soft.
Once the tomatoes turn soft, saute red chilli powder with coriander powder mix, turmeric powder in oil for a minute.
Then add the clean mutton pieces along with needed salt.
Mix everything together and saute the mutton in oil and masala for 1 minute.
Now add the needed water to pressure cook the mutton pieces. You can add 200 ml. to 300 ml. of water.
Let the water come to boil.
Pressure cook the mutton pieces in medium flame till it is cooked well. Let it cook for 3 to 4 whistles. The time may vary from cooker to cooker.
Meanwhile, move coconut pieces along with soaked poppy seeds (khus khus) , fennel seeds in a mixer jar and grind it to smooth paste by adding needed water. Keep it ready.
Once opened, the mutton pieces are cooked well. Check the mutton if it is cooked well before proceeding to next step. Pressure cooking the mutton pieces along with masalas gives good taste to the kuzhambu.
Now add the grinded coconut to the kuzhambu. I added 200 ml. quantity of this.
Add needed water to the kuzhambu to get the consistency you needed. If kuzhambu is little thick, it can be used for both rice and chapati. Adjust water consistency accordingly. Check if the salt is enough.

Mix everything and cook in medium flame till oil separates well on top.
Once you could see oil separated well on top, switch off the flame.
Garnish with coriander leaves. Ready.


  • Use sesame oil for good taste.
  • Poppy seeds( kous kous) thickens the kuzhambu.
  • Adjust water consistency to the kuzhambu consistency you need.
  • Use small onions.
  • The quantity of red chilli powder with coriander powder mix can be increased if you want the kuzhambu/curry to be more spicy.