Mutton Kulambu | Mutton Curry | Lamb Curry (VIDEO)

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Mutton Kulambu is very quick to make once the basic masala is ready. It’s a blend of Indian spices which adds beautiful aroma to the curry. This recipe can be used to make chicken kulambu as well. Kulambu is very famous in the southern part of India. This is a very common dish in everyone’s house. Mutton Kulambu with Mutton fry is a great combo.

Kulambu tastes good when we cook in an earthen pot but now everyone is busy, so we make a quicker version using a pressure cooker. We are going to see the pressure cooker version of mutton kulambu, but we will be posting the earthen pot method soon.

Kulambu is different from Sambar. The main ingredient is Coconut whereas we don’t add coconut for regular sambar. Adding grated coconut gives a different texture from the sliced coconut. Sliced coconut is the best for making kulambu since I don’t have sliced coconut, I have used the grated coconut.

Check out the recipe video here:


Serve Mutton Kulambu with Idly, Dosa, Rice, Paratha, Appam.

Mutton Kulambu | Mutton Curry | Lamb Curry

Mutton Kulambu | Mutton Curry | Lamb Curry

Author: Poornima Suren


  • Mutton - 600 gms
  • Shallots or Big Onion – 1 cup
  • Tomato – 2 numbers (roughly chopped)
  • Ginger Garlic Paste – 1 tbsp
  • Red Chillies - 3 nos
  • Cumin - 1 tbsp
  • PepperCorns - 1 tsp
  • Coriander Seeds - 1 tbsp
  • Fennel Seeds - 1 tbsp
  • Curry Leaves - 1 Sprig
  • Cinnamon - 1 Small Stick
  • Stone Flower - 2 Pieces
  • Cloves - 6 nos
  • Turmeric - 1 tsp
  • Chilli Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Cumin Powder - 1 tsp
  • Grated Coconut - 1 Cup
  • Water - 1/2 Cup
  • Mustard - 1 tsp
  • Oil - 5 tbsp
  • Salt, to taste


    Step 1:
  1. Add 2 tbsp oil in a frying pan and allow it to heat.
  2. Add onions and saute for a minute.
  3. Now add 1 tbsp of Ginger Garlic Paste and saute well until the raw smell turns off.
  4. And, then add the chopped tomatoes and saute well.
  5. Now add red chillies, cumin, peppercorns, coriander seeds, fennel seeds and mix well.
  6. Then add curry leaves, cinnamon, stone flowers, cloves and saute well for 3 minutes on medium flame.
  7. Then add turmeric powder, chilli powder, coriander powder, cumin powder, and cook for 3 - 4 minutes until the raw smell goes off.
  8. Now add grated coconut and mix it well.
  9. Switch off the flame and allow the mixture to cool.
  10. Once cooled, grind the mixture into a fine paste.
    Step 2:
  1. Now pressure cook the mutton for 2 whistles with turmeric powder, salt and required amount of water.
    Step 3:
  1. Now in a frying pan, add oil, mustard and then add the grounded paste and cook for 5 minutes.
  2. Once the oil separates, add the cooked mutton with the water and add some curry leaves and wait until the mutton cooks completely.
  3. Now your mutton curry is ready to serve with Idly, Dosa or Rice.
    Tips and variations:
  1. Lamb cooks fast so cook for 2 whistles but if you are using Mutton then leave it for 5 to 6 whistles.
  2. Shallots adds taste to the curry, but you can replace it with big onions too.
  3. Add extra red chillies if you prefer spicier.
  4. Try to use sliced coconut instead of grated coconut.

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Serve with Love


  1. rubby says:

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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