This Zero Oil Mutton Kulambu is a healthier take on the classic South Indian dish. Tender mutton pieces, marinated in salt and vinegar, are simmered in a rich, aromatic gravy made with dry-roasted spices and coconut paste. The result is a flavour-packed curry that's light on oil but big on taste. Serve it piping hot with steamed rice for a satisfying meal.
Sunrise tip: For an extra kick of flavour, add a spoonful of grated coconut to the dry spices while grinding them into a paste. This enhances the nutty undertones in the curry.
Time: 30 minutes
Mix the mutton pieces with 1/2 tsp salt and vinegar in a large bowl. Cover and set aside to marinate for at least 30 minutes. This helps tenderise the meat.
Time: 5 minutes
In a dry pan over medium heat, add the Sunrise Dhania seeds, Sunrise Jeera seeds, cashews, dried red chillies, and Sunrise Saunf. Roast, stirring frequently, until the spices are fragrant and lightly toasted, about 3-4 minutes. Transfer to a plate and let cool completely.
Time: 5 minutes
In the same pan, add the cinnamon stick, cloves, green cardamom pods, and bay leaf. Dry roast for 30-40 seconds until fragrant. Pour in 1/4 cup water and set aside.
Time: 10 minutes
Add the sliced onions to the pan with the whole spices. Toss well to coat, then cover and let the onions cook until soft and translucent, stirring occasionally. If needed, add a splash more water to prevent sticking.
Time: 5 minutes
Meanwhile, transfer the cooled dry-roasted spices and coconut to a grinder. Blitz to a fine paste, adding a little water if needed to help the blades run smoothly. Set aside.
Time: 5 minutes
When the onions have softened, remove the lid and stir in the ground spice and coconut paste. Sauté for 2-3 minutes to meld the flavours. Pour in 1/2 cup water and mix well.
Time: 5 minutes
Stir the ginger-garlic paste into the pan, along with another splash of water if the mixture seems dry. Cover and let cook for 2-3 minutes until fragrant.
Time: 5 minutes
Remove the lid and tip in the chopped tomatoes. Cook, stirring often, until the tomatoes break down into a thick, jammy consistency.
Time: 3 minutes
Sprinkle the Sunrise Haldi Powder, remaining 1/2 tsp salt, and Sunrise Meat Masala over the tomato-onion mixture. Stir well to combine and cook for another minute or two.
Time: 7 minutes
Add the marinated mutton pieces to the pan. Toss and stir until the meat is well-coated with the spiced onion-tomato masala. Sauté for 4-5 minutes to sear the mutton.
Time: 15-20 minutes
Stir in the Sunrise Kashmiri Mirch Powder. Pour in 1-2 cups of water, enough to nearly submerge the mutton pieces. Mix well, cover, and let the curry simmer over low heat until the mutton is fork-tender. You can also pressure cook the mutton to speed up the process
Once the mutton is meltingly soft and the kulambu gravy is thick, taste and adjust the salt and spices if needed. Serve the Zero Oil Mutton Kulambu piping hot in bowls, with plenty of fresh steamed rice on the side. Enjoy!
Side Dish: Cucumber Raita, Sautéed Greens
Rice: Steamed Basmati Rice, Jeera Rice