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Kerala Style Mutton Curry is a spicy mutton curry made in traditional Kerala style with coconut, curry leaves etc.

Kerala Style Mutton Curry Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 480kcal
Author: Neha Mathur
It is a spicy mutton curry made in traditional Kerala style with coconut, curry leaves etc.
Print Recipe

Ingredients

To roast and grind

  • 5-6 Kashmiri Red Chillies
  • ¼ teaspoon Fenugreek Seeds
  • 1 tablespoon Coriander Seeds
  • ½ teaspoon Cumin Seeds
  • 1 inch Cinnamon
  • 3-4 Clove
  • 4-5 Black Peppercorns
  • ½ teaspoon Fennel Seeds

To Pressure Cook

  • 500 g Mutton
  • 1 teaspoon Ginger Chopped
  • 1 teaspoon Garlic Chopped
  • ½ teaspoon Turmeric Powder
  • 2 teaspoon Salt
  • 10-12 Curry Leaves
  • ¼ cup Shallots Chopped
  • 1-2 Green Chilli Slit into half
  • 1 cup Water

For the curry

  • 3 tablespoon Coconut Oil
  • 15-20 Curry Leaves
  • 1 cup Onion Thinly Sliced
  • 1 teaspoon Ginger Grated
  • 6-8 cloves Garlic Smashed
  • 2 tablespoon Fresh Coconut Sliced
  • ¼ cup Tomato Chopped
  • 1 teaspoon Kashmiri Red Chilli Powder
  • Salt to taste

Instructions

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.

For Curry

  • 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.

Notes

Use mutton that is fresh and pink in colour 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 in 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.

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