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Wednesday, August 21, 2013

Spicy Kerala Mutton Curry (Restaurant Style)

                       Had tried out many curries with mutton, but never ever got our favorite restaurant style taste.....This time the combo just worked perfect... I was not intending to post this recipe when I made it, as I was just trying out my luck..... But after seeing the finished gravy and enjoying it with kerala porotta, I couldn't resist taking a picture of what was left and post it.... So decided to share this easy one hour curry to all my dears out there...Go ahead, next time you buy mutton at home, keep aside half kg of it, & give this curry a try...Actually this is a must try recipe specially for parties...The roasted masala & the tempering gives this kinda delicious aroma and flavor to my mutton curry! 


1. Mutton - 1/2 kg

Ingredients (to roast & grind)

2.Coconut - 3/4 cup
3. Whole Black Peppercorns - 1 tsp
4. Fennel seeds - 1/2 tsp
5. Cloves - 3
6. Cinnamon - 3-4 small pieces
7. Shallots - 3 (thickly sliced)
8. Curry leaves - 1 spring
9. Dry Red Chilly - 2 (or use chilly powder)
10. Whole Coriander seeds - 1 tbsp (or use coriander powder)

Ingredients (for masala)

11. Onion - 3 (medium)
12. Ginger - 1 1/2 tsp (grated)
13. Garlic - 1 1/2 tsp (grated)
14. Chilly powder - 1 tsp
15. Tomato - 1 (medium) 
16. Hot water - 2 cups

Ingredients (for tempering)

17. Shallots - 4 (thinly sliced)
18. Whole Black peppercorns - 4-5
19. Curry leaves - 1 spring
20. Coriander leaves - 1 1/2 tbsp (chopped)

Preparation (of roasted masala)

~Heat 1 tbsp oil & roast the ingredients given to roast until golden brown.
[If using coriander powder & chilly powder, then add them after removing from flame & mix well when hot itself, else the powders will burn]
~Allow the roasted mix to cool & grind to a powder.
~Add 1/2 cup water & grind well to a paste & keep aside.

Preparation (of mutton)

~Clean mutton with water thoroughly & keep them dry.
~Heat 1 tbsp oil in a pressure cooker & saute the sliced onions with little salt.
~Add ginger & garlic & stir cook for 2 mins.
~Add tomato & cook till mushy.
~Add chilly powder & mix.
~Add mutton with hot/boiling water & mix well.
~Close the pressure cooker & cook till mutton softens. (5-8 whistles..depends on the mutton)
~Open the lid after the steam releases. [Make sure the mutton is cooked]
~Now transfer this cooked mutton with water to a non-stick saucepan (optional)
~Add the roasted masala & stir well & cook in high flame for 5 mins.
~Check the taste & adjust salt, chilly powder accordingly.
~Cook for another 5 mins in medium to low flame until the gravy thickens to your choice.
~If required, 1tsp maida mixed in 2 tsp water can be added to thicken the gravy (optional)

Preparation (of tempering)

~Heat 1 tbsp oil & add peppercorns.
~Saute the sliced shallots for 2mins.
~Add curry leaves & coriander leaves & mix well & remove from flame.
~Add this tempering to the prepared mutton curry, mix well & serve hot & enjoy the lip smacking taste !!


  1. Actually, we make ths xactly the same fr 1 kg mutton nd u did it fr 1/2 kg... Dats y I ws wondering so lots f gravy (y)... Ll defenitely try ur version too...insha Allah

  2. ya...will definitely give a try..nice clicks

  3. Tried this dish... very delicious.. Thanks :)

  4. Made this dish ... Was an actual hit... Thankyou...


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