Kerala mutton curry is a dish in which mutton is cooked in roasted coconut and spices in traditional Kerala style. The cooking time of mutton depends on the type of mutton you use. I pressure cook the meat for 6-8 whistles. The curry also keeps well in the fridge for 2-3 days.
You can also make this curry with coconut milk. If using coconut milk, cook the meat in thin coconut milk. After the meat is thoroughly cooked, you can add thick coconut milk just before you turn off the flame for a thick and creamy gravy.
Everyone in my family loves this tasty Kerala mutton curry. It’s an absolute hit with plain rice, rotis, biriyanis or appams.
Try this out…
Ingredients
For Marination
- ½ kg. Mutton, cut into medium size pieces
- ½ tsp. Turmeric powder
- 2 tsps. Red chilli powder
- 2 tsps. Coriander powder
- 2 tbsps. Ginger-Garlic paste
- 1 tsp. Vinegar
- Salt, to taste
For Gravy
- 2 Onions, thinly sliced
- 2-3 nos. Green chillies, slit lengthwise
- 1 tsp. Fresh Crushed Pepper powder
- 1 tsp. Gram Masala powder
- 2 sprigs Curry leaves
- 1 tbsp. Coconut Oil
- Salt, to taste
- 3 tbsps. Coconut pieces
Method
- Marinate mutton pieces with the above marination ingredients for 1 hour and keep it aside.
- Pressure cook the mutton with 1 cup of water and cook till it’s done (approx. 6-8 whistles).
- Heat coconut oil in a pan and shallow fry the coconut pieces to golden colour and remove and keep it aside.
- In the same oil, add the sliced onions and sauté till it turns translucent and golden brown in colour.
- Add fresh curry leaves, green chillies, fried coconut pieces and sauté it on low heat for few minutes.
- Add pressure cooked mutton with gravy (if needed, add water), add pepper powder, salt and gram masala.
- Cook on low heat till the gravy thickens.
- Serve tasty mutton curry with rice, appam or rotis and enjoy.
