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.
- 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.