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Mutton Kuzhambu

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My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.


Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

4 to 5 people


  • Half teaspoon mustard
  • 4 tablespoons cooking oil
  • 250 grams mutton, with bone pieces
  • 1 small size tomato, finely chopped
  • 3 medium size onion, finely chopped
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon Garam masala powder
  • 3 tablespoons kuzhambu chilly powder
  • 2 teaspoon fennel seeds
  • 1 teaspoon pepper
  • Half cup coconut paste
  • Handful of coriander leaves
  • Handful of curry leaves
  • salt

Step 1) Take a pan and dry roast fennel seeds and pepper for 2 minutes and make it a powder and keep it aside.

Step 2) In a pressure cooker add the mutton pieces, some salt, and Turmeric. Then add some water, not too much, just to cover the mutton pieces. Cook for 4-5 whistles on medium heat or until the meat is soft and tender.

Step 3) Heat oil in a pan and add the mustard and once it splutters add onions, curry leaves, Ginger garlic paste, and saute it for 5 minutes.

step 4) Once the onions turn translucent add tomato, turmeric powder, salt, and saute it for a while then add all masala powders( garam masala,kuzhambu chilly powder, roasted and grounded fennel seeds, and pepper mixture) and saute it for 2 minutes in low heat.

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Step 5) Now add the mutton pieces with its stock and close the pan with a lid and allow it to cook for another 15 minutes in medium heat.

Step 6) Once the oil gets separated, add coconut paste, and allow it to cook for another 5 minutes.

Step 7) Now remove from heat and garnish with coriander leaves, then serve.


  1. You can use 25 numbers of shallots instead of 3 onions. shallots will give you better taste.
  2. You can replace 3 tablespoons of kuzhambu chilly powder with 1 tablespoon of chilly powder + 2 tablespoons of coriander powder.

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