Kerala Style Mutton Curry Recipe

About Kerala Style Mutton Curry

This Kerala-style mutton curry is a delicious, fiery, and spicy dish full of flavors. Its flavors come from coconut oil, fresh coconut, curry leaves, and a freshly ground spice mix.

Although different regions in Kerala have distinct styles of making mutton curries, I learned this recipe from a chef at one of the resorts where we stayed during one of our trips to Kerala.

You can cook the mutton in a traditional stovetop pressure cooker or an Instant Pot. I have shared both methods below.

This curry is typically served with steamed rice, appam (a South Indian pancake), parotta (a layered flatbread), or idliappam (string hoppers). The flavors develop and improve when it is allowed to sit for a few hours or overnight, making it a great dish to prepare ahead of time.

How To Make Kerala Mutton Curry

Make The Fresh Spice Mix

Step 1: Add the following ingredients to a pan and roast on medium heat until lightly browned and fragrant, stirring frequently.

• 5-6 dry Kashmiri red chilies (stalks removed)
• ¼ tsp fenugreek seeds
• 1 tbsp whole coriander seeds
• ½ tsp cumin seeds
• 1-inch piece of cinnamon stick
• 3-4 cloves
• 4-5 black peppercorns
• ½ tsp fennel seeds

Step 2: Remove the pan from the heat and let the ingredients cool to room temperature.

Step 3: Add them to a grinder and grind until a smooth powder is formed.

Cook The Mutton

Step 4: Add the following ingredients to an Instant Pot and mix well.

• 1 pound (500 g) bone-in mutton (cut into 1 and ½-inch pieces)
• 1 tsp chopped ginger 
• 1 tsp chopped garlic 
• ½ tsp turmeric powder
• 1 tsp salt
• 10-12 curry leaves
• ¼ cup chopped shallots
• 1-2 green chillies (slit in half)
• 1 cup water

Step 5: Close the lid and set the valve to the sealing position.

Step 6: Press PRESSURE COOK and set the timer to 20 minutes.

Step 7: Once the timer goes off, let the pressure release naturally for 10 minutes.

Step 8: Release the remaining pressure manually and open the lid.

Note – Add all the ingredients to the cooker to cook the mutton in a traditional stovetop pressure cooker. Cook at high heat for 1 whistle. Then, reduce the heat to low and cook for 20 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid.

Make The Curry

Step 9: Heat 3 tablespoon coconut oil in a pan over medium-high heat.

Step 10: Once the oil is hot, add 15-20 curry leaves and 1 cup of thinly sliced onions. Cook for 2-3 minutes, stirring frequently.

Step 11: Add 1 teaspoon grated ginger and 6-8 cloves of garlic (smashed) and cook for 2-3 minutes.

Step 12: Add 2 tablespoons of sliced fresh coconut, the ground spice mix, and ¼ cup of finely chopped tomatoes, and cook for 4-5 minutes.

Step 13: Now add 1 teaspoon of Kashmiri red chili powder and the cooked mutton, along with the liquid, to the pan and mix well.

Step 14: Add more water if you like a thinner curry.

Step 15: Reduce the heat to low.

Step 16: Cover the pan with a lid and cook for 20-25 minutes, stirring occasionally.

Step 17: Check for salt and add more if needed. Serve hot.

Storage Suggestions

This curry can be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat in an oven or microwave until nicely hot before serving. Add some water before reheating if the curry has thickened after refrigeration.

You can also freeze it for up to a month. Thaw, reheat, and serve.