# Veetu Mutton Kulambhu

A delicious home-style mutton curry made with shoulder cuts of mutton, aromatic spices, and coconut milk.

- Total time: 85 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Add neutral oil to a hot wok.
2. Add cinnamon, cardamom, cloves, and star anise to the hot oil.
3. Add one sliced onion to the wok.
4. Add the first batch of curry leaves.
5. Add pandan leaves.
6. Add one tablespoon of garlic paste and two tablespoons of ginger paste.
7. Stir the mixture in the wok.
8. Add one chopped tomato and chili padi to the wok.
9. Stir the mixture.
10. Add a bit of hot water to the mixture to soften the aromatics.
11. Stir the aromatics.
12. Add 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.
13. Add a little hot water to the spices to remove rawness.
14. Add the mutton, marinated in a little bit of turmeric, to the curry mixture.
15. Stir the mutton into the curry mixture.
16. Add hot water to the curry and allow it to come to a rolling boil for about 10 minutes, then leave it alone to cook.
17. Check the tenderness of the meat using a skewer after about an hour and ten minutes.
18. Add potatoes to the curry.
19. Add more pandan leaves and curry leaves.
20. Add more hot water to help cook the potatoes.
21. Add coconut milk to the curry to give it a creamy taste.
22. Check if the potatoes are cooked after 15 minutes using a skewer.
23. Turn off the heat.
24. Add two tablespoons of RKG ghee.

## Equipment

- Wok
- Spatula
- Kettle

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSDkGMKTB/
- Recipe page: https://www.cliprecipe.com/recipe/e7dfb3b2-194f-4bfc-b2b7-376902c85c60
- Extracted: 2025-09-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt