Kerala Style Mutton Curry Recipe
Kerala-style Mutton Curry is a delicious mutton curry prepared in the traditional Kerala style, featuring ingredients such as coconut and curry leaves. It is flavorful and can be paired with rice, appam, or roti. Here is how to make it.
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
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 until a smooth powder is formed.
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 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
- Heat the 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 the red chili powder and the 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 occasionally.
- Check for salt and add more if needed. Serve hot.
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
