Veetu Mutton Kulambhu

85 mins
Serves 1
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Directions

  1. 1Add neutral oil to a hot wok.
  2. 2Add neutral oil to a hot wok.
  3. 3Add neutral oil to a hot wok.
  4. 4Add cinnamon, cardamom, cloves, and star anise to the hot oil.
  5. 5Add cinnamon, cardamom, cloves, and star anise to the hot oil.
  6. 6Add cinnamon, cardamom, cloves, and star anise to the hot oil.
  7. 7Add one sliced onion to the wok.
  8. 8Add one sliced onion to the wok.
  9. 9Add one sliced onion to the wok.
  10. 10Add the first batch of curry leaves.
  11. 11Add the first batch of curry leaves.
  12. 12Add the first batch of curry leaves.
  13. 13Add pandan leaves.
  14. 14Add pandan leaves.
  15. 15Add pandan leaves.
  16. 16Add one tablespoon of garlic paste and two tablespoons of ginger paste.
  17. 17Add one tablespoon of garlic paste and two tablespoons of ginger paste.
  18. 18Add one tablespoon of garlic paste and two tablespoons of ginger paste.
  19. 19Stir the mixture in the wok.
  20. 20Stir the mixture in the wok.
  21. 21Stir the mixture in the wok.
  22. 22Add one chopped tomato and chili padi to the wok.
  23. 23Add one chopped tomato and chili padi to the wok.
  24. 24Add one chopped tomato and chili padi to the wok.
  25. 25Stir the mixture.
  26. 26Stir the mixture.
  27. 27Stir the mixture.
  28. 28Add a bit of hot water to the mixture to soften the aromatics.
  29. 29Add a bit of hot water to the mixture to soften the aromatics.
  30. 30Add a bit of hot water to the mixture to soften the aromatics.
  31. 31Stir the aromatics.
  32. 32Stir the aromatics.
  33. 33Stir the aromatics.
  34. 34Add three tablespoons of Alagappa's meat curry powder, one tablespoon of chili powder, two tablespoons of fennel powder, two tablespoons of coriander powder, and half a tablespoon of white pepper.
  35. 35Add three tablespoons of Alagappa's meat curry powder, one tablespoon of chili powder, two tablespoons of fennel powder, two tablespoons of coriander powder, and half a tablespoon of white pepper.
  36. 36Add three tablespoons of Alagappa's meat curry powder, one tablespoon of chili powder, two tablespoons of fennel powder, two tablespoons of coriander powder, and half a tablespoon of white pepper.
  37. 37Add a little hot water to the spices to remove rawness.
  38. 38Add a little hot water to the spices to remove rawness.
  39. 39Add a little hot water to the spices to remove rawness.
  40. 40Add the mutton, marinated in a little bit of turmeric, to the curry mixture.
  41. 41Add the mutton, marinated in a little bit of turmeric, to the curry mixture.
  42. 42Add the mutton, marinated in a little bit of turmeric, to the curry mixture.
  43. 43Stir the mutton into the curry mixture.
  44. 44Stir the mutton into the curry mixture.
  45. 45Stir the mutton into the curry mixture.
  46. 46Add hot water to the curry and allow it to come to a rolling boil for about 10 minutes, then leave it alone to cook.
  47. 47Add hot water to the curry and allow it to come to a rolling boil for about 10 minutes, then leave it alone to cook.
  48. 48Add hot water to the curry and allow it to come to a rolling boil for about 10 minutes, then leave it alone to cook.
  49. 49Check the tenderness of the meat using a skewer after about an hour and ten minutes.
  50. 50Check the tenderness of the meat using a skewer after about an hour and ten minutes.
  51. 51Check the tenderness of the meat using a skewer after about an hour and ten minutes.
  52. 52Add potatoes to the curry.
  53. 53Add potatoes to the curry.
  54. 54Add potatoes to the curry.
  55. 55Add more pandan leaves and curry leaves.
  56. 56Add more pandan leaves and curry leaves.
  57. 57Add more pandan leaves and curry leaves.
  58. 58Add more hot water to help cook the potatoes.
  59. 59Add more hot water to help cook the potatoes.
  60. 60Add more hot water to help cook the potatoes.
  61. 61Add coconut milk to the curry to give it a creamy taste.
  62. 62Add coconut milk to the curry to give it a creamy taste.
  63. 63Add coconut milk to the curry to give it a creamy taste.
  64. 64Check if the potatoes are cooked after 15 minutes using a skewer.
  65. 65Check if the potatoes are cooked after 15 minutes using a skewer.
  66. 66Check if the potatoes are cooked after 15 minutes using a skewer.
  67. 67Turn off the heat.
  68. 68Turn off the heat.
  69. 69Turn off the heat.
  70. 70Add two tablespoons of RKG ghee.
  71. 71Add two tablespoons of RKG ghee.
  72. 72Add two tablespoons of RKG ghee.

Ingredients

  • 500 grams Mutton (shoulder cuts)
  • 500 grams Mutton (shoulder cuts)
  • 500 grams Mutton (shoulder cuts)
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • Cinnamon
  • Cinnamon
  • Cinnamon
  • Cardamom
  • Cardamom
  • Cardamom
  • Cloves
  • Cloves
  • Cloves
  • Star anise
  • Star anise
  • Star anise
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • Curry leaves
  • Curry leaves
  • Curry leaves
  • Pandan leaves
  • Pandan leaves
  • Pandan leaves
  • 1 tablespoon Garlic paste
  • 1 tablespoon Garlic paste
  • 1 tablespoon Garlic paste
  • 2 tablespoons Ginger paste
  • 2 tablespoons Ginger paste
  • 2 tablespoons Ginger paste
  • 1 Tomato
  • 1 Tomato
  • 1 Tomato
  • Chili padi
  • Chili padi
  • Chili padi
  • 3 tablespoons Alagappa's Meat Curry Powder
  • 3 tablespoons Alagappa's Meat Curry Powder
  • 3 tablespoons Alagappa's Meat Curry Powder
  • 1 tablespoon Chili powder
  • 1 tablespoon Chili powder
  • 1 tablespoon Chili powder
  • 2 tablespoons Fennel powder
  • 2 tablespoons Fennel powder
  • 2 tablespoons Fennel powder
  • 2 tablespoons Coriander powder
  • 2 tablespoons Coriander powder
  • 2 tablespoons Coriander powder
  • 0.5 tablespoon White pepper
  • 0.5 tablespoon White pepper
  • 0.5 tablespoon White pepper
  • Turmeric
  • Turmeric
  • Turmeric
  • Potatoes
  • Potatoes
  • Potatoes
  • Coconut milk
  • Coconut milk
  • Coconut milk
  • 2 tablespoons Ghee (RKG)
  • 2 tablespoons Ghee (RKG)
  • 2 tablespoons Ghee (RKG)

Equipment

WokSpatulaKettle

Tips

  • Use shoulder cuts of mutton for nice intramuscular fat.
  • Use curry leaves in two batches.
  • Add hot water to allow aromatics to macerate.
  • Do not stir the curry constantly while it boils, let it be.
  • Adjust the amount of water to achieve desired consistency and to cook potatoes.