Kerala traditional Mutton Curry is a very spicy, tasty and healthy non vegetarian recipe. Mutton means Goat meat which includes a lot of health benefits for us. When we hear of mutton, the mind goes about its aroma and taste…but think only of the health benefits which it offers us..it helps us for weight control and has much nutritional contents.The flavor of this meat is very good. I have tried this recipe using coconut milk and pepper powder. That is the reason this recipe is a spicy with thick soupy gravy and you all will love to have this traditional curry with rice, chapati, Kerala Porotta, Idiyappam…Lets get into the recipe:
Ingredients For Marination:
- Mutton – 500gms (cut into small pieces)
- Chili powder – 2tsp
- Turmeric powder – 1/2tsp
- Black pepper powder -1/2tsp
- Coriander powder – 2tsp
- Salt -1tsp
Ingredients For Gravy:
- Onion – 1no (sliced thinly)
- Green chilies – 3nos (split into pieces)
- Ginger – 1inch (finely chopped)
- Garlic – 3nos (finely chopped)
- Garam Masala Powder – 1tsp
- Curry leaves – 10nos
- Mustard seeds – 1tsp
- Coconut Milk – 1/2 cup
- Coriander Leaves – Few for marination.
Method
- Marinate mutton with the ingredients mentioned above under marination and keep it for half an hour in refrigerator.
Kerala Mutton Curry -Marinated
- Cook the marinated mutton in a cooker adding little water. When 1st whistle comes, low flame and cook for 10mins or until done. Keep it aside.
- Heat oil in a kadai and splutter mustard seeds.
- Add sliced onion, green chilies, chopped ginger and garlic. When they turn slight brown in color, add curry leaves.
- Now add Garam masala powder and stir well for 2mins in low flame.
- After the mutton is properly cooked, transfer whole mutton along with gravy into the kadai and mix all very well.
- Now add coconut milk and cook till the gravy thickens.
Kerala Mutton Curry Recipe
- Marinate the mutton gravy with coriander leaves.
Traditional Kerala Mutton Curry
- Spicy and traditional Kearala Mutton curry is ready to serve hot with hot rice, chapati, kerala porotta.
- Ingredients:
- For Marination:
- Mutton – 500gms (cut into small pieces)
- Chili powder – 2tsp
- Turmeric powder – 1/2tsp
- Black pepper powder -1/2tsp
- Coriander powder – 2tsp
- Salt -1tsp
- For Gravy:
- Onion – 1no (sliced thinly)
- Green chilies – 3nos (split into pieces)
- Ginger – 1inch (finely chopped)
- Garlic – 3nos (finely chopped)
- Garam Masala Powder – 1tsp
- Curry leaves – 10nos
- Mustard seeds – 1tsp
- Coconut Milk – 1/2 cup
- Coriander Leaves – Few for marination.
- Marinate mutton with the ingredients mentioned above under marination and keep it for half an hour in refrigerator.
- Cook the marinated mutton in a cooker adding little water. When 1st whistle comes, low flame and cook for 10mins or until done. Keep it aside.
- Heat oil in a kadai and splutter mustard seeds.
- Add sliced onion, green chilies, chopped ginger and garlic. When they turn slight brown in color, add curry leaves.
- Now add Garam masala powder and stir well for 2mins in low flame.
- After the mutton is properly cooked, transfer whole mutton along with gravy into the kadai and mix all very well.
- Now add coconut milk and cook till the gravy thickens.
- Marinate the mutton gravy with coriander leaves.
- Spicy and traditional Kearala Mutton curry is ready to serve hot with hot rice, chapati, kerala porotta.
