Mostly in chettinad houses elumbu kuzhambu is preferred more to the boneless mutton curry. I suppose they were calorie conscious from the very old days. Those who want to have the delicious taste of mutton but at the same time worried about its high fat content can definitely have this a try. As only the rib bones and other such bones are used and no coconut or cashews are used, it will be very less in fat content. This kuzhambu is excellent for lactating mothers since it will boost the milk secretion .In the houses where there are are newly delivered mothers, this kuzhambu will be made at least thrice a week. This kuzhambu will be little watery only as there are no thickening agents other than coriander powder. The sweet smell of the lamb bones itself will make the curry mouth watering

To season
Cinnamon-1 small piece
Clove-2
Fennel seeds-1 teaspoon
Pepper corns-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Procedure
While buying itself get the bones cut into very small ones. Chop the onion, garlic and tomatoes. Keep the pressure pan or cooker in the stove. In two teaspoon of oil season the kuzhambu with the items given in ‘to season.’ Now add the onion, garlic and tomatoes chopped one by one and sauté for a while .Add the ginger garlic paste also. When there is no water add the bone pieces (can be semi bony too) and sauté for 5 minutes. You can see lot of water coming out. Now add the turmeric powder, chili powder and the coriander powder. Pour 2 cups of water and mix well. Add the salt needed also. Close the cooker. Wait for a whistle. Now keep the flame in low and cook for ten minutes. Switch off the stove. Let the curry get cooked in the steam inside the cooker for some more time. After the steam settles down open the cooker ,mix well and if the curry is thick add little hot water and boil for few minutes. If desired the kuzhambu can be garnished with coriander leaves.