Ranjani's Kitchen

Mutton Kuzhambhu – Mutton Gravy

I don’t prepare mutton recipes  frequently. I referred this recipe from yummytummy blog. I got this perfect in first attempt itself. The marination works wonderful with mutton. The masala blends well with the flesh and gives a juicy taste. This gravy goes well with steamed rice, roti or chapathi. I love it with the accompaniment of paratha.Now off to the recipe …

Mutton Kuzhambhu – Ingredients

For marination:

To grind:

To temper:



  1. Grind all the ingredients given under for marination together in blender.
  2. Wash the mutton pieces and marinate with the grounded paste for ½ an hr.
  3. Then pressure cook the mutton for 5 to 6 whistles.
  4. Then let it simmer for 10 mins and turn off the flame.
  5. Open it once the pressure fully releases.
  6. Now grind the coconut and fennel seeds together to a fine paste and keep aside.
  7. Heat a heavy bottomed pan, pour oil in it. Once the oil heated, season with the garam masala’s which includes(Bay leaf, Marudani mokku, cinnamon, cardamom,  and cloves).
  8. Then add curry leaves, chopped onions and slitted green chillies.
  9. Stir well till the onion turns brownish and transparent.
  10. Now add the ginger garlic paste, sauté well till the raw smell leaves.
  11. Then add red chilli powder, garam masala,Coriander powder, turmeric and cumin powder.
  12. Stir well for a minute and  add the cooked mutton pieces along with the sauce in it.
  13. Then add the grinded coconut masala ,salt and enough water.
  14. Allow it to boil for 10 mins. Once the gravy becomes thicken, add a  tbsp of lemon juice and turn off the flame.
  15. Garnish with coriander leaves and serve with steamed rice


  1. If you don’t have time to marinate, you can directly pressure cook the mutton pieces. The masala will blend well with it while cooking.
  2. Adjust the salt and spice level.
  3. If the mutton is not cooked well in 5 whistles, you can cook it little more time.

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