Mutton gravy/Mutton Kuzhambu

Mutton kuzhambu or mutton  gravy is one of the common sunday recipes in my home. This is so simple and does not call for any roasting or grinding. That being said, the deliciousness of the dish is still lipsmacking as we add the mutton stock to make the gravy along with indian spice powders.

This mutton gravy can be had with white rice, roti, dosa, idli, chapati, naan and the list goes on as you like it! Today i made this gravy for lunch and had it with white rice and it was really good for my sore throat and sinus. Do try this recipe and share your valuable feedback - happy cooking ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š!


500 kg mutton with bones
2 tsp red chilli powder
1 tbsp ginger garlic paste
1 tbsp cooking oil
1 tsp cumin seeds
1 sprig curry leaves
1/2 + 1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
2 green chillies
1 large onion, finely chopped
1 medium sized tomato, finely chopped
1 tbsp chopped coriander leaves(optional)
2 tsp black pepper powder
3 cups of water
salt to taste


Clean the mutton pieces thoroughly and wash them well. To this add 3 cups of water and pressure cook the mutton pieces with a tbsp ginger garlic paste and 1/2 tsp turmeric powder for about 8-9 whistles on medium flame. You can adjust the number of whistles based the type of mutton.

Heat oil in a wok.

Add cumin seeds and curry leaves.

Add chopped onions and saute till translucent.

Add green chillies.

Add chopped tomatoes.

Add required salt.

Add red chilli powder, garam masala, turmeric powder, coriander powder.

Add a little bit of mutton stock and bring it to boil.

Add remaining stock and let it boil for about 4 minutes.

Now, add the mutton pieces.

Cook them on medium flame for about 4-5 minutes or until desired consistency is reached.

Add pepper powder. You can adjust it based on your spice preference. The more you add, the more tastier!

Simmer down for a minute and then switch off the flame. Optionally garnish with chopped coriander leaves.

Serve the mutton gravy with rice or roti or idli or dosa varieties.


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