Thursday, 26 July 2018


The traditional version of the Tender Mutton kuzhambu is unique to offer at your breakfast and dinner table. The red meat when cooked with myriad spices results in a Tender and delightful treat.
Discover the simple tricks to acquire delicious and tender meat delicacy without marination. This is our regional speciality.

How to make this mind-blowing tender Mutton Curry Kuzhambu?

Cooking Time: 30 minutes
Serving 4 liberal servings


Goat Meat 500 gms
Shredded Coconut 5 tablespoons
Shallots 40 pcs
Curry leaves 25 pcs
Green Chilly 1 pc
Bay leaves smaller sized 2 pcs
Cinnamon sticks 4 pcs
Mace 1 pc
Cardamom pods 2 pcs
Cloves 5 pcs
Star Anise 1 pc
Poppy Seeds  1 Tsp (Soaked in 5 ml water for 15 minutes)
Fried gram 1 tsp
Rock Salt 3/4 Tsp
Dry roasted coriander seeds powdered 2 tsps
Dry roasted cumin seeds powdered 1 tsp
Pepper Powder coarsely ground 1 tsp
Garlic grated 1 tbsp
Grated Garlic 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Groundnut Oil 2 tbsps
Fennel seeds 1 tsp
half a tomato diced
Coriander leaves a fistful


Assemble the ingredients- Grated coconut, Poppy seeds with water, Fried gram 100 ml water in a mixer jar.
Grind at high speed to get fine coconut contents.
Wash the goat meat thoroughly.
Drain completely.
Heat the Pressure Pan with oil.
Add Fennel Seeds to fry.
Spices next.
Saute for a second on medium heat.
Add shallots, curry leaves and green chillies.
Saute for a couple of minutes until the shallots turn transparent.
Add diced tomato.
Add turmeric and red chilly powder.
Add Goat meat.
Saute until the meat turns shriveled and pale.
Add coriander cumin and pepper powder mix and rock salt.
Saute again.
Add ground coconut contents and 200 ml water
Stir well to combine everything.
Cover and place the weight.
Cook on medium heat up to five whistles.
Set aside to cool down completely.
Open the lid and stir well.
Turn on the heat and Add coriander greens.
Mind-blowing Mutton curry kuzhambu is ready to enjoy!
It goes pvery well with Idlis, Dosas, Uthappams, Chapatis, Rotis.

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