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Sesame Mutton (lamb) Curry / Yellu Kari Kulambu

Sesame Mutton (lamb) Curry / Yellu Kari Kulambu
Sesame Mutton (lamb) Curry / Yellu Kari Kulambu
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeChettinad, Homestyle Cooking, South Indian
  • Good for Lunch , Dinner
About this Recipe

Sesame Mutton curry is something different for me, got to find when I was hunting for mutton recipes. Actually I about Mutton Nalli (Lamb Marrow Bones) for preparing Nalli Nihari, but when I found out this recipe, I thought of preparing this dish with Mutton Nalli (Lamb Marrow Bones) and few pieces of Mutton. The aroma of curry was fantastic and it tastes delicious. Sesame seeds combined with Mutton was completely different for me, since it was my first time of having this dish. It goes out with steamed rice, but I would say that it foes our perfect with chapathi and dosa. Give a try, never miss it. Let us move on to the recipe…

Ingredients & Quantity
  • •Mutton Nalli/Lamb Marrow Bones– ½ kg
  • Mutton Pieces – ½ kg
  • Potato – 2 nos
  • Black peppercorns – 1 tsp
  • Cumin seeds – 1 ½ tsp
  • Fennel seeds – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Ginger-garlic paste – 1 tsp
  • Curd/Yogurt – 2 tbsp
  • Sesame/Til/Yellu seeds – 2 tsp
  • Cinnamon – 1 stick
  • Cloves – 3 nos
  • Star anise – 2 nos
  • Cashew nuts – 5 nos
  • Red chili – 4 nos
  • Garlic – 5 cloves
  • Onions – 3 nos (medium size)
  • Tomato – 2 nos
  • Salt to taste
  • Gingelly/Sesame oil – 2 tbsp
  • Salt to taste
How to cook?
  1. •Clean the mutton (lamb) pieces, marinate them with yogurt, turmeric powder, ginger-garlic paste and salt for half an hour/30 mins
  2. •Peel and roughly chop 2 onions and finely chop the other. Wash and finely chop the tomatoes.
  3. •Heat a tsp of oil in a kadhai, roast cumin seeds, fennel seeds, sesame seeds, cashewnuts, 3 nos of cloves, 1 cinnamon stick, 1 star anise and black peppercorns until they crackle.
  4. •Add in the roughly chopped onions and red chilies, continue roasting until for 5 mins.
  5. •Remove from fire, spread in a plate, bring to room temperature and grind them to fine paste by adding little water
  6. •Pressure-cook the mutton along with the marinate and ½ cup of water for 4 to 5 whistles
  7. •Remove the lid, when the pressure subsides and keep it aside.
  8. •Heat the leftover oil in a kadhai, add ½ tsp of cumin seeds and curry leaves, wait until they crackle.
  9. •Add in the finely chopped onions and cook until they turn golden brown.
  10. •Add in the tomatoes and cook until they turn mushy.
  11. •Pour in the grounded masala and cook for few mins until the raw smell goes off.
  12. •Pour in the pressure-cooked mutton along with salt and a cup of water.
  13. •Peel and rougly chop the potatoes. Add in the potatoes to the curry.
  14. •Cover and let it boil, until the gravy becomes thickens (curry consistency).
  15. •Remove from fire and serve hot.
  16. Serve hot. Goes out well with chapathi, dosa and steamed rice

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