Kerala Style Mutton Curry Recipe Whiskaffair

on Oct 22, 2023 Here are some more mutton curry recipes that you may like: Mutton Rogan Josh, Saag Gosht, Bhuna Gosht, Mutton Kulambu, and Kosha Mangsho.

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.

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.

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

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.

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. Once the oil is hot, add 15-20 curry leaves and 1 cup of thinly sliced onions. Cook for 2-3 minutes, stirring frequently. Add 1 teaspoon grated ginger and 6-8 cloves of garlic (smashed) and cook for 2-3 minutes. Now add 1 teaspoon Kashmiri red chili powder and cooked mutton along with the liquid to the pan and mix well. Reduce the heat to low. Cover the pan with a lid and cook for 20-25 minutes, stirring a few times. Check for salt and add more if needed. Serve hot.