Mutton Curry Recipe/ Kerala Mutton Curry
Mutton curry has been in my list of pending recipes for too long. Although Kerala style Mutton Curry is a much-loved recipe, I prepare it only for special occasions or when I have guests at home. Since I was too busy to take pictures at those times, this recipe had to wait. This Nadan Mutton Curry is little spicier compared to the Mutton stew recipe and delectable like the Kashmiri Mutton curry recipe. The great harmony of flavours, infused by fried Coconut strips (Thengakoth), curry leaves and aromatic spices is the highlight of this Kerala Mutton Curry. If you like Mutton, also check my Turkish Pide recipe, with Mutton Keema toppings.
In India, you will find more cuisines than languages as each region has a specific cooking style. Kerala’s flavourful cuisine is popular across globe- Karimeen Mappas, Thalassery Mutton Biriyani, Kerala Fish curry, Prawns roast, Fish Biriyani, Special Fish Molee, Duck Roast, Beef fry, Pork fry and Meat stew are few recipes that are extremely popular. You might also like Nadan specialty dishes like Ayala Manga curry, Nadan chicken curry, Thattukada chicken fry, Mathi Peera etc. There are also variety vegetarian dishes- sadhya specials, thoran, Veg. curry and stir fry dishes that you can choose from.
The combinations for Mutton curry include Ghee rice, Coconut rice, Rotis, Vellayappams, Appams, Idiyappams, Pathiri, Kulcha and Naan. Ghee rice paired with luscious mutton curry and a bowl of Raita and green salad makes an elite lunch/ dinner for your guests. All said, it is advisable to include lots of vegetables in your diet and have red meat in moderate portions. Like I had mentioned earlier, it is better to eat everything wisely in small portions and happily enjoy our favourite dishes. It is a very chilly weather and the best time to have hot and spicy food. Tender Mutton pieces in a warm curry sauce brimming with spices and flavours is just the perfect recipe to warm your heart and soul this Winter. Enjoy!
Ingredients for Kerala Mutton Curry:
: 1 kg
: ¼ – ½ cup
: 4 -5 sprigs
: 1 tbsp
: 4 (medium)
: 2 “ piece
: 2 nos.
: 15 cloves
: 2 tbsp
Kashmiri Chilli powder
: 1 tbsp
: 1 tsp
: ½ tsp + ½ tsp
: 1 ½ tsp
: 1 big
: ½ cup
: 2 tbsp
: for garnishing
Clean the Mutton pieces (with bone), squeeze and drain. Marinate the Mutton pieces with half teaspoon Turmeric powder, vinegar and set aside for half an hour.
Heat a Pressure cooker/ pan and heat coconut oil. Fry thinly sliced coconut pieces till slightly brown and drain. Splutter curry leaves and add thinly sliced onions, slit green chilies and sauté till limp. Crush ginger and garlic and add to the pan. Sauté for some time and add the Masala – Coriander, chilli powder, Turmeric powder, Pepper powder and Garam Masala. Fry for few minutes, add sliced tomatoes and fry till mushy.
Next, add mutton pieces and salt to the gravy and combine well. Add the fried coconut strips, half cup water, mix well and pressure cook till well done.
- Use Mutton (Goat) with bones as it gives more depth and flavor to the curry.
- Cooking time required could vary according to your pressure cooker. It should not be overcooked.
- Add more green chilies if you like it spicier.
- Water is added for extra gravy. If you prefer less gravy, do not add water.
- Coconut oil should be used for authentic taste and flavor.
- Please check the link “how to make Garam Masala at home” for best results and aroma.
- Fresh curry leaves should be used as it boosts the flavor and taste of the dish.
- Coconut strips render a nutty flavor to the Mutton curry. However, you can avoid these if you prefer otherwise.
I would love to hear from you about Kerala Mutton Curry. Please leave your comments below if you like this recipe and please share with your friends using the buttons on the side. You can also subscribe to my newsletter to get recipe updates on regular basis. God Bless!!