Kerala Mutton Curry is a homestyle dish that brings back memories of Sunday family lunches. Coming from the spice-rich state of Kerala, this curry combines simple ingredients like mutton, onions, and tomatoes with fragrant spices to create magic in your kitchen. I learned this recipe from my grandmother, and it’s become my go-to dish when I want to impress guests or treat my family to something special.
About the Recipe
This curry strikes the perfect balance between spicy and savory flavors. The meat becomes tender after pressure cooking, while the gravy soaks up all the wonderful spices. It’s not too complicated to make, but the results are amazing. The combination of fennel seeds, curry leaves, and garam masala gives it that special Kerala touch that sets it apart from other Indian mutton curries.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with amazing aromas as you cook this curry. The recipe is straightforward – no fancy techniques needed. The pressure cooker does most of the work, making the meat super tender. The gravy is rich and flavorful, perfect for spooning over rice. Plus, you can adjust the spice levels to suit your taste, making it family-friendly.
Kerala Mutton Curry
Cooking Tips
– Cut the mutton pieces evenly for uniform cooking
– Brown the onions well – it adds depth to the curry
– Don’t skip the fennel seeds – they’re key to the Kerala flavor
– Let the pressure release naturally for tender meat
– If the gravy is too thin, simmer without the lid for a few minutes
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 45-50 minutes. Serve hot with steamed rice or Kerala parotta. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Kerala Chicken Curry
- Mutton Pepper Fry
- Spicy Lamb Curry
Nutrient Benefits
Mutton is rich in protein and iron. The spices like turmeric and ginger have anti-inflammatory properties. Garlic helps boost immunity, while curry leaves are packed with antioxidants. This curry offers a good balance of proteins and essential nutrients.
Kerala Mutton Curry
Ingredients
- 500 gms Mutton (washed and cut into small pieces)
- 1 to 2 Onions (sliced)
- 1 Tomato (chopped)
- 1/2 inch Ginger
- 2 Green Chillies (chopped)
- 4 to 5 Garlic Cloves
- 3/4 tsp Red Chilli Powder
- 1 to 1 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala Powder
- 1 to 2 Bay Leaves
- 1/2 tsp Fennel Seeds
- 2 Cloves
- 1 stick Cinnamon
- Curry Leaves (few)
- Oil
- Salt as per taste
Instructions
- Heat oil in a pan.
- Add the fennel seeds, cloves, bay leaves and cinnamon.
- Stir well.
- After a minute, add onions, green chillies and curry leaves.
- Saute for a few minutes until onions turn golden brown.
- Add ginger garlic paste and saute over low flame.
- Add red chilli powder, coriander powder and turmeric powder.
- Cook for 5 minutes over medium heat.
- Add chopped tomatoes and salt.
- Mix well and cook for 4 to 5 minutes.
- Add the garam masala powder and cook for 2 to 3 minutes.
- Add the mutton pieces and cook over medium heat for 10 minutes, stirring from time to time.
- Transfer the contents of pan into a pressure cooker.
- Add 4 to 6 cups of water and pressure cook for 20 minutes.
- Remove and serve hot with rice.
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Frequently Asked Questions
Can I make this curry without a pressure cooker?
Yes, you can cook it in a heavy-bottomed pot. Simmer on low heat for about 1.5 hours or until the meat is tender, stirring occasionally and adding water as needed.
How spicy is this curry?
The spice level is moderate. You can reduce the red chili powder and green chilies if you prefer it milder, or increase them for extra heat.
Can I use lamb instead of mutton?
Yes. Lamb works great in this recipe. Just adjust the cooking time as lamb usually cooks faster than mutton.
