The South Indian mutton curry
South Indian mutton curry is a flavorful and aromatic dish made with tender pieces of mutton (goat meat) cooked in a rich and spicy curry. Dry roasted coconut is used to add creaminess to the curry. The dish is usually served with rice or traditional South Indian bread like dosa or appam.
Ingredients
Ingredients for dry roasting the coconut
- 1 cup freshly grated coconut
- 1 tsp fennel seeds
- 2 nos. small onions (optional)
- ½ tsp chilly powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
Ingredients for cooking mutton
- 500 gms mutton (goat or lamb), bone-in pieces
- 2 tsp ginger-garlic paste
- 2-3 nos. small onions (optional)
- ½ tsp turmeric powder
- ½ tsp chilly powder
- 2 tsp Kashmiri chilly powder (Optional) See notes
- 2 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
Ingredients for the masala
- Garam masala whole spices (1 cardamom, 2 cloves, ½ inch cinnamon stick, 1 bay leaf)
- 2 nos. large onions chopped
- 1 no. chopped tomato
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp chilly powder (Normal chilly powder or Kashmiri chilly powder)
- 1 tsp coriander powder
- Salt to taste
Tempering (optional)
- 1 tbsp oil
- 1 tsp mustard
- 1 no. small onion
- 1 no. dry red chilly
- A few curry leaves
For Garnish
- Coriander leaves finely chopped
Instructions
Step 1:
- Heat a heavy-bottomed pan and add the freshly grated coconut,fennel seeds and small onions.
- Once it turns to golden brown, simmer the fire and add the spice powders listed under the ingredients for the roasted coconut.
- Saute this for another 2 minutes till the raw smell of the masala disappears and keep it aside to cool.
Step 2:
- Add the cleaned mutton to a pressure cooker with all the ingredients mentioned above for cooking the mutton.
- Pressure cook it for 4 – 5 whistles and keep it aside.
Step: 3
- Heat 2 tbsp oil in a heavy-bottomed pan and add the whole garam masala spices.
- After it splutters, add the chopped onions, and salt. Saute till it turns golden brown.
- Add the ginger-garlic paste and saute till the raw smell goes.
- Add the chopped tomato, cover and cook for 2 minutes.
- Reduce to simmer, add all the spice powders and saute for 2 mins till the raw smell of the masalas disappears. Sprinkle a little water if it is too dry to avoid burning the masalas.
- Now add the cooked mutton, combine everything well and let it simmer for another 5 minutes.
- Grind the cooled and roasted coconut in a mixer or a food processor by adding a little water to a fine paste.
- Add this to the simmering mutton and combine everything well. Let this simmer for another 10 minutes.
- Garnish with finely chopped coriander leaves.
Tempering (optional)
- Heat 2 tbsp of oil in a pan, add the chopped small onion.
- After it turns golden brown, add the mustard seeds and allow it to splutter.
- Now add the dry red chilly and curry leaves and pour over the mutton curry.
- Serve with steamed rice, dosa, idli, chapati, appam, idiyappam etc. Enjoy this flavourful and spicy dish as a part of the South Indian feast!
Notes
Kashmiri chilly gives a nice colour to the dish and don´t forget to adjust the spice level according to your preference.
If you don´t need much gravy, skip the roasted coconut step.
If you are using a regular pan to cook the mutton, add enough water to cover the mutton pieces, bring it to a boil, then reduce the heat to low, cover the pan, and simmer for about 45 minutes to 1 hour, or until the mutton is tender and cooked through. You may need to add more water as it simmers to prevent it from drying out.
