Kerala Style Mutton Curry is a spicy mutton curry made in traditional Kerala style with coconut, curry leaves, etc. It is very flavourful and can be paired with either roti or rice. Here is how to make it.
One of the reasons I ventured into cooking was because I could not eat the same things every day.
Even if I make a simple vegetable, I need variation when I made it next time.
This process of experimenting with new flavors and creating my own made me excited about cooking.
And I am so glad I could make this hobby into a profession.
Mutton features very regularly on my dining table but I am not the one who keeps making the same version every time.
We have managed to find a very good mutton shop in Pune, thnx to a dear friend and now it features on our lunch table almost every week.
Last week I made Mutton Rogan Josh and for this week, it was this Kerala Style Mutton Curry.
Fiery, spicy, red and full of flavors, this Mutton Curry is perfect to mop with some bread.
We paired it with lachha paratha but you can choose to pair it with Khamiri Roti, Naan or even simple phulka.
You can serve some steamed white or Kerala red rice too with this curry.
To make this curry, mutton pieces are cooked in a pressure cooker along with ginger, garlic, turmeric powder, curry leaves, etc and pressure cooked until softened.
They are then added in a spicy masala and cooked for 10-12 minutes for the masala to soak in the pieces.
The process is fairly simple and I have included step by step instructions and a video to make this recipe in the post.
Do have a look, try it at home and do let me know how it turned out for you.
Here is the recipe.
Pro Tips by Neha
Use mutton that is fresh and pink in color to make the curries.
Use the mutton from the hind leg and with less fat to make the curry.
If you are using frozen mutton, make sure to thaw it and bring it to room temperature before adding it to the curry.
Sear the mutton well before adding any kind of souring agent like yogurt, tamarind, etc. It will help to keep the mutton pieces succulent and soft.
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Step by Step Recipe
Roast the ingredients.
Cool and grind to make smooth powder.
Add all the ingredients under to pressure cook in a pressure cooker. Pressure cook until mutton is cooked. Remove the pressure cooker from heat and let the pressure release.
To make the curry, heat coconut oil in a pan.
Once the oil is hot, add curry leaves and onion and fry for 2-3 minutes.
Add ginger and garlic and fry for another 2-3 minutes.
Add coconut, ground masala, tomato and masala powder and cook for 4-5 minutes.
Now add Kashmiri red chilli powder, cooked mutton along with the liquid and salt to taste.
Cover and cook for 10-12 minutes on low heat. Serve hot with rice or parotta.
Kerala Style Mutton Curry Recipe
To roast and grind
- 5-6 Kashmiri Red Chillies
- 1/4 tsp Fenugreek Seeds
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1 inch Cinnamon
- 3-4 Clove
- 4-5 Black Peppercorns
- 1/2 tsp Fennel Seeds
To Pressure Cook
- 500 g Mutton
- 1 tsp Ginger (Chopped)
- 1 tsp Garlic (Chopped)
- 1/2 tsp Turmeric Powder
- 2 tsp Salt
- 10-12 Curry Leaves
- 1/4 cup Shallots (Chopped)
- 1-2 Green Chilli (Slit into half)
- 1 cup Water
For the curry
- 3 tbsp Coconut Oil
- 15-20 Curry Leaves
- 1 cup Onion (Thinly Sliced)
- 1 tsp Ginger (Grated)
- 6-8 cloves Garlic (Smashed)
- 2 tbsp Fresh Coconut (Sliced)
- 1/4 cup Tomato (Chopped)
- 1 tsp Kashmiri Red Chilli Powder
- Salt to taste
For roasting the ingredients
- Roast the ingredients listed under roast and grind.
- Cool and grind to make smooth powder.
To pressure cook
- Add all the ingredients in a pressure cooker.
- Pressure cook until mutton is cooked.
- Remove the pressure cooker from heat and let the pressure release.
- To make the curry, heat coconut oil in a pan.
- Once the oil is hot, add curry leaves and onion and fry for 2-3 minutes.
- Add ginger and garlic and fry for another 2-3 minutes.
- Add coconut, ground masala and tomato and cook for 4-5 minutes.
- Now add Kashmiri red chilli powder, cooked mutton along with the liquid and salt to taste.
- Cover and cook for 10-12 minutes on low heat.
- Serve hot with rice or parotta.