Chettinad Mutton Kulambu
Chettinad mutton kulambu is a super flavorful and aromatic South Indian curry from the Chettinad region of Tamil Nadu. Chettinad cuisine is known for its unique flavors and use of a wide range of freshly ground spices. This spicy mutton kulambu is a perfect example of the rich and spicy essence of Chettinad cuisine.
Ingredients
- 300 gm mutton
- 3 onion ( medium size ) ( two for masala and for sautéing)
- 2 tomato
- 1½ teaspoon Ginger Garlic Paste
- 3 oil
Chettinad mutton masala ( for roasting )
- 4 teaspoon peppercorns
- 2 teaspoon coriander seeds
- 1¼ teaspoon cumin seeds
- 1½ fennel seeds
- stone flower ( a small piece )
- 1 inch cinnamon stick
- 4 cloves
- 1 cardamom
Instructions
- Heat ¼ teaspoon oil in a frying pan over low to medium heat. Add whole spices and roast until aromatic.
- Add chopped onions and curry leaves and fry until the onion turns translucent.
- Finally, add grated coconut and fry for a minute or two. Switch off the heat.
- Let the fried masala for Chettinad mutton kulambu is ready to grind.
- Add the fried masala to a food processor with a ¼ cup water.
- Grind the ingredients into a coarse paste for the mutton kulambu and set it aside.
- In a pressure cooker, add 3 tablespoons of oil and sauté the chopped onion until translucent over medium-low heat.
- After sautéing the onion, add ginger-garlic paste and cook until the raw aroma dissipates.
- Add in chopped tomatoes and saute until it turns mushy.
- Add the cleaned mutton and stir until it turns pink.
- Add ground Chettinad masala to the mutton and stir until the masala coats the mutton evenly.
- Mix two cups of water and pressure cook for 10 to 12 minutes. Turn off the heat and let the steam settle.
- Check the mutton to ensure it is incredibly tender and juicy.
- Allow it to boil for five to six minutes.
- The Chettinad mutton kulambu is ready; when the oil separates from the gravy, switch off the heat.
Notes
When purchasing mutton, it is recommended to select tender meat with the bone included, as the bone adds flavor and enhances the overall taste of the meat. Meat with the bone has been found to have a richer and more robust flavor compared to boneless mutton.
Nutrition
Serving: 1gCalories: 81.8kcalCarbohydrates: 16.1gProtein: 2.6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.1gTrans Fat: 0.003gSodium: 12.2mgPotassium: 431.3mgFiber: 5gSugar: 5.3gVitamin A: 729.3IUVitamin C: 17.3mgCalcium: 81.8mgIron: 2mg
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