Kerala Style Mutton Curry

4.45 from 18 votes

Kerala Style Mutton Curry is a delicious mutton curry made in the traditional Kerala style with coconut, curry leaves, etc. It is flavorful and can be paired with rice, appam, or roti. Here is how to make it.

Here are some more mutton curry recipes that you may like: Mutton Rogan Josh, Saag Gosht, Bhuna Gosht, Mutton Kulambu, and Kosha Mangsho.

Kerala style mutton curry served in a bowl.
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About Kerala Style Mutton Cury

This Kerala-Style Mutton Curry is a delicious, fiery, 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 different styles of making mutton curries, I learned this recipe from a chef at one of the resorts where we stayed on one of our Kerala trips.

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 (layered flatbread), or idiappam (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.

Ingredients

To Make Fresh Spice Mix

A fresh spice mix is made using dry Kashmiri red chilies, fenugreek seeds (methi dana), whole coriander seeds, cumin seeds, cinnamon (dalchini), cloves (laung), black peppercorns (kali mirch), and fennel seeds (saunf).

To Cook The Mutton

Use bone-in mutton to make this curry. Bones add a lot of flavor, making the curry delicious. For the best taste, try to get the mutton from the legs and shoulder of the goat.

If using frozen mutton, then thaw it to room temperature before using it in the recipe.

You will also need fresh ginger, garlic, turmeric powder, salt, curry leaves, shallots, and green chilies.

For The Curry

Cook the curry in coconut oil for an authentic taste.

You will also need curry leaves, onions, fresh ginger, garlic, fresh coconut, tomatoes, Kashmiri red chili powder, and salt.

How To Make Kerala Mutton Curry

Make The Fresh Spice Mix

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
Roasted spices in the pan.

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

Add them to a grinder and grind them to make a smooth powder.

Roasted spices added to a grinder.
Smooth powder made.

Cook The Mutton

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 into half)
  • 1 cup water

Close the lid and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 20 minutes.

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

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 high heat for 1 whistle. Then, reduce the heat to low and cook for 20 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid.

Mutton, water, turmeric powder, salt, ginger, garlic, shallots, curry leaves and green chilies added to a pressure cooker.
Cooked mutton.

Make The Curry

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

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

Onions and curry leaves added to hot coconut oil in a pan.

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

Grated ginger and garlic added to the pan.

Add 2 tablespoon sliced fresh coconut, ground spice mix, and ¼ cup of finely chopped tomatoes, and cook for 4-5 minutes.

Sliced coconut, spice mix and tomatoes added to the pan.

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

Cooked mutton and Kashmiri red chili powder added to the pan.

Add more water if you like a thinner curry.

Water added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook for 20-25 minutes, stirring a few times.

Pan covered with a lid.

Check for salt and add more if needed. Serve hot.

Ready Kerala mutton curry.

Frequently Asked Questions

Can I use lamb instead of goat meat in this recipe?

You can use lamb meat as a substitute for goat meat in Kerala mutton curry. The cooking process remains the same, and the flavors are equally delicious.

How spicy is Kerala mutton curry?

This curry is known for its moderate to high level of spiciness due to the use of red chili powder and green chilies. You can adjust the spice level by adding more or fewer chilies.

Can I add coconut milk to this recipe?

Yes, this curry can be made with or without coconut milk. If you are looking for a milder curry, add a cup of coconut milk once the curry is ready. Bring the curry to a simmer over low heat and serve.

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Kerala Style Mutton Curry is a delicious mutton curry made in the traditional Kerala style with coconut, curry leaves, etc. It is very flavorful and can be paired with rice, appam, or roti. Here is how to make it (gluten-free).
4.45 from 18 votes

Kerala Style Mutton Curry Recipe

Kerala Style Mutton Curry is a delicious mutton curry made in the traditional Kerala style with coconut, curry leaves, etc. It is very flavorful and can be paired with rice, appam, or roti. Here is how to make it.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

For The Spice Mix

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

To Cook The Mutton

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

For The Curry

  • 3 tablespoons coconut oil
  • 15-20 curry leaves
  • 1 cup thinly sliced onions
  • 1 teaspoon grated ginger
  • 6-8 cloves garlic (smashed)
  • 2 tablespoons sliced fresh coconut
  • ¼ cup finely chopped tomatoes
  • 1 teaspoon Kashmiri red chili powder
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Instructions 

Make The Fresh Spice Mix

  • Add Kashmiri red chilies, fenugreek seeds, coriander seeds, cumin seeds, cinnamon sticks, cloves, black peppercorns, and fennel seeds to a pan and roast on medium heat until lightly browned and fragrant. Stir frequently while roasting.
  • Remove the pan from the heat and let the ingredients cool down to room temperature.
  • Add them to a grinder and grind them to make a smooth powder.

Cook The Mutton

  • Add mutton, ginger, garlic, turmeric powder, salt, curry leaves, shallots, green chilies, and water to an instant pot and mix well.
  • Close the lid and set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer to 20 minutes.
  • Once the timer goes off, let the pressure release naturally for 10 minutes.
  • Release the remaining pressure manually and open the lid.
  • Note – To cook the mutton in a traditional stovetop pressure cooker, add all the ingredients to the cooker. Cook high heat for 1 whistle. Then reduce the heat to low and cook for 20 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid.

Make The Curry

  • Heat coconut oil in a pan over medium-high heat.
  • Once the oil is hot, add curry leaves and onions. Cook for 2-3 minutes, stirring frequently.
  • Add ginger and garlic and cook for 2-3 minutes.
  • Add coconut, ground spice mix, and tomatoes, and cook for 4-5 minutes.
  • Now add red chili powder and cooked mutton along with the liquid to the pan and mix well.
  • Add more water if you like a thinner curry.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 20-25 minutes, stirring a few times in between.
  • Check for salt and add more if needed. Serve hot.

Video

YouTube video

Nutrition

Calories: 480kcal, Carbohydrates: 14g, Protein: 24g, Fat: 36g, Saturated Fat: 19g, Cholesterol: 88mg, Sodium: 1308mg, Potassium: 655mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1050IU, Vitamin C: 213.3mg, Calcium: 86mg, Iron: 4mg
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11 Comments

  1. Hailing from Kerala, this is the first time I am making such an exotic dish .Hands down a winner recipe!
    Thanks for taking me to my roots
    Looking forward to a Kerala style chicken recipe as well

    1. Sorry. Ground Masala and masala Powder are the same masala that we have roasted and ground. I have updated the recipe.