Mutton Kulambu with Coconut Milk/ Coconut Mutton Curry

How to make Mutton Kulambu with Coconut Milk:

 

Mutton Kulambu with Coconut Milk is a recipe for serious non-veg lovers who loves spicy non-veg curries. Imagining mutton coated shiningly with brown-colored gravy with curry leaves will make our taste buds to drool and look out for the curry to taste. This is true in my case. Whenever I’m thinking about preparing non-veg recipes, my imagination broadens widely, will start thinking about what spices to add and which one will give a different taste and all.

We can prepare dry recipe without coconut, but we can’t imagine a mutton semi-gravy without coconut milk or grinded coconut in it. For this recipe, you don’t need extra vegetable oil for seasoning. If you wish, you can season it with cinnamon and cloves, though this recipe tastes well without seasoning and without oil. The cholesterol in mutton itself is enough for the recipe.

Very simple and easy recipe. It suits well with chapathi, roti, naan, rice, or anything.

Let’s start preparing the mutton curry.

Mutton Kulambu with Coconut Milk / Coconut Mutton Curry

Mutton curry prepared with adding coconut milk, a shiny mutton curry.

Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/4 kg Mutton
  • 2 no Big onions
  • 1 no Tomato
  • 1 strip Curry leaves
  • 1 tbsp Ginger-Garlic Paste 1:2 ratio
  • 1 tbsp Garam Masala Powder
  • 1 tsp Chilli powder
  • 1 tsp Turmeric powder
  • 1 cup Coconut milk - First milk
  • 1 cup Coconut milk - Second milk
  • Salt as needed

Instructions

  1. Wash mutton and set aside.

    Chop onions and tomato.

    Ready with ginger-garlic paste of 1 tbsp and garam masala powder of 1 tbsp.

    Grind coconut chips in mixie and get one cup first milk and one cup second milk.

  2. Take a pressure pan and add mutton, chopped onion and tomato, garam masala, ginger-garlic paste, turmeric powder, curry leaves, salt as needed, and one cup water, and pressure cook them well.

  3. After pressure cooking them, wait for the pressure to release.

    Then add one cup of second coconut milk along with chilli powder. Let it cook for two to three minutes in medium simmer.

  4. Then add first coconut milk of one cup and cook for another five minutes in very low simmer. 

  5. Garnish with coriander leaves if you wish.

    Mutton coconut curry is ready to taste with chapathi, roti, or rice as main dish.

 

 

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