Spicy Mutton Curry | Mutton kuzhambu | Easy and Quickest way in South Indian Style

 Click below to Watch in Youtube
Mutton Curry / Mutton Gravy is a delicious, 
flavorful, thick Indian curry dish that is prepared from mutton in spiced onions and tomato gravy. In India goat/lamb meat is known as Mutton. People say it originated in Bengal region during the British Raj colonial-era. This recipe is a south Indian style of preparing it in easy way. There are some days when a spicy curry seems essential to a good meal. Mutton or goat is the preferred meat of choice throughout India and depending on the region, there are many signature dishes.

Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers. We prefer pressure cooker and red meat. Make sure to use tender cuts of bone in mutton pieces (Avoid using lamb meat as it’s not that tender in nature).

Though this recipe is straight-forward and simple this is by no means a lackluster dish. This has all the markings of a delicious dish worthy of company.

Let see how to cook this recipe before that 

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Ingredients: 

Mutton 1 kg

Onion 4 nos (big ones)

Tomatoes 3 nos (big ones)

Ginger & Garlic paste 3tbsp

Masala/Chilli powder 8 to 10 tsp

Turmeric Powder 1tsp

Powdered pepper 4 to 5 tsp

Salt (Per taste)

Mustard seeds 1 tsp

Fennel seeds

Curry leaves 10 nos

Vegetable oil

Key notes:

Fennel seeds will give you the good smell for the curry

Prefer red meat mutton and chop in to small pieces (try to avoid lamb meat)

Ginger & Garlic paste will be good its made at home instead of buying outside as you can feel the difference in taste

Always put ginger & garlic paste after onions as it won’t stick to pan and easy to sauté

Masala powder / chili powder (as mentioned in the video) is finely grind powder of Coriander seeds & Dry red chili in 1:1 ratio with preferred spices of your choices

We have to pressure cook the mutton if the meat is soft 5 to 6 whistles if it’s hard try to 8 to 10 whistles

Methods:

Heat oil in a large, thick-bottomed pan (use a pressure cooker or other large pot that can be covered)

Add Mustard seeds & fennel seeds allow them to crackle

Add onions, curry leaves and sauté till lightly browned. Add ginger-garlic paste and sauté for a few more minutes till nicely fragrant

Add Chopped tomatoes and sauté till it becomes a semi paste

Add mutton and sauté for 5 minutes to lightly sear the meat

Reduce heat and add turmeric powder, Masala powder, pepper powder, salt to taste and sufficient water. Mix well and cook for 5 minutes, stirring often.

Now cover and pressure cook for 5 to 10 whistles (If in pot cook till meat is tender and sauce is reduced to your liking, maybe 45-60 minutes)

Then allow the pressure to be released naturally before opening the lid, and check for the meat in curry is it well cooked or medium-high heat if needed.

Serve mutton curry hot with rice, rotis or other bread 

Thank You : )