Kari/Mutton Kuzhambu

Kari Kuzhambu is a staple in South India and is one dish that can be had for all three meals, with Dosa for breakfast, with Biryani for lunch and with Chappati for dinner. If Kari Kuzhambu is served with Biryani, I wouldn’t even look at the raita and I think all fans of this dish will agree to this. It is typically prepared with goat meat but lamb will also work. Bone-in pieces provide more flavor. I guess most of you must be already drooling, so let’s get to the recipe right away!



Mutton/lamb pieces – 250 grams
Potato, diced and boiled – 1 cup
Olive oil – 1 tbsp
Cinnamon – 1/2 inch piece
Clove – 2
Tomatoes, finely chopped – 1 cup
Turmeric – 1 tsp
Chilli powder – 3 tsp
Tamarind paste – 1 tsp
Poppy seeds – 1 tsp
Coconut, grated or finely chopped – 1 cup
Salt – to taste

For the masala:
Olive oil – 1 tbsp
Cinnamon – 1/2 inch piece
Clove – 2
Ginger-garlic paste – 1 tbsp
Green chillies – 1
Onion, roughly chopped – 2 cups
Dhania powder – 2 tsp
Coriander leaves, chopped – 1/4 cup


  • Soak the poppy seeds in warm water. Set aside
  • Prepare the masala by heating oil in a pan
  • Add cinnamon, cloves, green chilly
  • Follow by adding onions and ginger-garlic paste
  • When the onions start to change color, add dhania powder and coriander leaves
  • Saute for 3-4 minutes more. Remove from heat
  • Let it cool and then grind into a nice smooth paste
  • Heat oil in a pressure cooker, add cinnamon and cloves
  • Add the ground paste and saute well for 3-4 minutes
  • Add tomatoes, turmeric, chilly powder and the mutton pieces
  • Add salt and enough water to cover all the meat
  • Pressure cook on high for up to 3 to 4 whistles and then turn the flame to low and cook for couple more whistles
  • While the meat is cooking, grind together the coconut and poppy seeds
  • Once the meat is cooked, add potatoes, tamarind paste and the ground coconut mixture
  • Cook on medium heat for 10 more minutes with the lid open
  • Serve hot with Biryani, dosa or just plain rice

3 thoughts on “Kari/Mutton Kuzhambu

  1. Diwakar Ponnambalam

    I’ve been waiting for this. Definitely gonna try it. It’s a pain to find fresh coconut. And the packaged shredded coconut gives a weird smell. Any alternatives?

    • Garlic Goddesses

      You can use canned coconut milk and you will need just 1/4th to 1/3rd of a regular sized can. In order for the poppy seeds to blend well with the coconut milk, soak 8-10 cashews along with the poppy seeds. Grind them together into a thick paste and mix this with the coconut milk.

      If you come across fresh coconut any time in the market, buy 2 to 3 of them. You can request the shopkeeper to break them for you or you can use a hammer to break them at home. Cut into small pieces and then grate them in a mixer and store them in the freezer. Whenever needed, you can thaw some of it and use it for kuzhambu or even for poriyals.

  2. Diwakar Ponnambalam

    Thanks for the tips

Leave a Reply