Mutton Curry

It is a delicious South Indian style mutton curry with ground coconut paste and also with flavorful homemade masala powder. It goes very well with white rice and also with rotis and parathas.

Since Easter is coming in a few more weeks, I want to share this mutton curry recipe with you. Because during Easter, we always cook mutton biryani with mutton curry for lunch. But some people cook this mutton curry for Easter breakfast with spongy idlis and medhu vadas. It is also one of my favorite curry recipes. I hope you like it.

Mutton Curry

Furthermore, I would like to give some of my suggestions for making a perfect mutton curry. firstly, the choice of meat is important. So try to buy shoulder portion of the lamb, because shoulder chops are usually soft, tender and non-fibrous mouth melting chunks.  The mutton should be fresh and young. So try to buy this type of mutton to get a perfect taste.

Secondly, try to cook the mutton in a pressure cooker, because it is very easy for the beginners and it takes less time to cook. You can also cook in a pot with enough water until soft and tender. But it will take a minimum of 30 to 40 mins.

Finally, dry roast the masalas over low heat until you get a nice aroma. Because this homemade roasted masala powder also gives a perfect taste to the mutton curry.

Mutton Curry 2018-02-27 04:21:58

Serves 4    It is a delicious mutton curry in South Indian style with ground coconut paste.                             Print        Prep Time   00:45        Cook Time   00:45        Total Time   01:30

Prep Time   00:45        Cook Time   00:45        Total Time   01:30         For marination

1. mutton with bones -500g
2. yogurt -1 tbsp
3. ginger garlic paste -1 tbsp
4. red chili powder -1 tsp
5. turmeric powder -1/4 tsp
6. salt -1tsp          For masala powder
7. pepper corns -1 tsp
8. cumin seeds -1/2 tsp
9. fennel seeds - 1/2 tsp
10. coriander seeds -1 tbsp
11. red chilies -4
12. cloves -3
13. cinnamon stick -1 inch
14. green cardamom -1          For masala paste
15. shallots -10
16. one large-sized tomato, chopped
17. grated coconut -1/2 cup
18. oil -1 tbsp          To temper
19. oil -1 tbsp
20. fennel seeds -1/2 tsp
21. bayleaf -1
22. cloves -3
23. cinnamon stick -1inch
24. shallots -10, chopped
25. few curry leaves
26. salt to taste
27. Small marble sized tamarind (optional)          For masala powder
28. First, dry roast all the ingredients given under 'for masala powder' until a nice aroma comes and place them in a blender and blend until a coarse powder and keep it aside.          For coconut paste
29. Then heat a pan with 1 tbsp of oil, when the oil heats add shallots and saute until transparent. Then add tomatoes, saute until mushy.
30. Finally, add grated coconut and saute until browned.
31. Remove from the heat, cool down for few minutes then place them in a blender and blend until a smooth paste.          How to cook the mutton
32. Meanwhile, marinate the mutton with other ingredients in a bowl for 30 mins.
33. Then place the marinated mutton with 1 cup of water in a pressure cooker and cook over medium heat for 5 to 6 whistles or until fully cooked.          How to cook the mutton curry
34. Now heat a pan with 1 tbsp of oil, when the oil heats, fry fennel seeds, bay leaf, cloves and cinnamon stick until spluttering.
35. Then add chopped shallots and curry leaves, fry until browned.
36. Add the coconut paste and saute for 2 mins then add the ground masala powder and saute for another 2 mins.
37. Then add the cooked mutton with 1cup of water, mix well until combined, add salt to taste, cover and simmer for 10 mins or until the gravy becomes thick.
38. Finally, garnish it with some chopped coriander leaves.          Notes
39. Adding tamarind juice is optional.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Mutton Curry

Serves 1
Prep Time: 00:45
Cook Time: 00:45
Total Time: 01:30

Ingredients

• 500g mutton with bones
• 1 tbsp yogurt
• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tsp pepper corns
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tbsp coriander seeds
• 4 red chilies
• 3 cloves
• 1 inch cinnamon stick
• 1 green cardamom
• 10 shallots
• one large-sized tomato, chopped
• 1/2 cup grated coconut
• 1 tbsp oil
• 1/2 tsp fennel seeds
• 1 bayleaf
• 3 cloves
• 1 inch cinnamon stick
• 10, chopped shallots
• few curry leaves
• salt to taste
• Small marble sized tamarind (optional)

Instructions

• Marinate the mutton with other ingredients in a bowl for 30 mins.
• Place the marinated mutton with 1 cup of water in a pressure cooker and cook over medium heat for 5 to 6 whistles or until fully cooked.
• Heat a pan with 1 tbsp of oil, when the oil heats, fry fennel seeds, bay leaf, cloves and cinnamon stick until spluttering.
• Add chopped shallots and curry leaves, fry until browned.
• Add the coconut paste and saute for 2 mins then add the ground masala powder and saute for another 2 mins.
• Add the cooked mutton with 1cup of water, mix well until combined, add salt to taste, cover and simmer for 10 mins or until the gravy becomes thick.
• Garnish it with some chopped coriander leaves.

By Santhi Therese
The Indian Claypot

marinate the mutton with other
ingredients in a bowl for 30 mins.

Then place the marinated mutton
with 1 cup of water in a pressure cooker

and cook over medium heat for
5 to 6 whistles or until fully cooked.

First, dry roast all the ingredients are
given under ‘for masala powder’ until
a nice aroma comes

and place them in a blender

and blend until a coarse powder and
keep it aside.

Then heat a pan with 1 tbsp of oil,
when the oil heats add shallots and
saute until transparent.

Then add tomatoes,

saute until mushy.

Finally, add grated coconut

and saute until browned.

Remove from the heat, cool down
for a few minutes then place them in a
blender

and blend until a smooth paste.

Now heat a pan with 1 tbsp of oil,
when the oil heats, fry fennel seeds,
bay leaf, cloves and cinnamon stick
until spluttering.

Then add chopped shallots and curry
leaves, fry until browned.

Add the coconut paste and saute for
2 mins

then add the ground masala powder

and saute for another 2 mins.

Then add the cooked mutton with
1cup of water, mix well until combined,

add salt to taste.

cover and simmer for 10 mins or
until the gravy becomes thick.

Soak small marble sized tamarind in
1/4 cup of hot water.

Extract the tamarind juice.

Pour the tamarind extract to the
mutton curry and mix well and cook
for few more minutes.

Finally, garnish it with some chopped
coriander leaves.