Mutton Curry – South Indian Style
For Cooking Mutton
For Masala Paste (Dry Roast)
For Masala Paste (Sauté and Grind)
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Cook the Mutton
Add 500g fresh mutton to a heavy pot or pressure cooker. Add 1-2 bay leaves, a small cinnamon stick, 1 cardamom, 2 cloves, 1 chopped tomato, some salt, and a pinch of turmeric powder. Add enough water to cover the mutton. Cook until the mutton is soft and tender. If using a pressure cooker, cook for 3-4 whistles (approximately ).
Dry Roast Whole Spices
In a dry pan, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, 1 bay leaf, a small cinnamon stick, 2-3 cloves, 2 green cardamom, and less than 1/4 tsp methi (fenugreek) seeds. Dry roast these spices on medium heat until they become fragrant, about . Set aside to cool.
Sauté Ingredients for Masala Paste
Heat 1-2 tbsp oil in a pan. Add 7-8 dry red chilies and for a few seconds until slightly puffed. Remove the chilies and set aside. In the same pan, add 5-6 garlic cloves and 1 sliced onion. until the onion becomes translucent, about . Add 1/2 cup grated coconut and roast for until lightly golden. Add a few curry leaves (optional) and 1 tsp sesame seeds (optional), mix well. Finally, add 3-4 stems of fresh coriander leaves and mix.
Grind the Masala Paste
Combine all the roasted dry spices (from Step 2), chilies, onion, garlic, coconut, curry leaves, sesame seeds, and fresh coriander leaves (from Step 3) on a plate. Add a small piece of ginger, a small ball of tamarind, and 1/4 tsp turmeric powder. Let everything cool down completely. Once cooled, transfer all ingredients to a grinder and grind to a smooth paste with a little water.
Combine Masala with Mutton
Once the mutton is cooked and tender, add the ground masala paste to the pot with the cooked mutton and its broth. Mix the masala paste thoroughly into the mutton. Add more water if needed to achieve your desired curry consistency. Check for salt and adjust if necessary. the curry on low to medium heat for , stirring occasionally to prevent sticking. Continue cooking until the oil starts to separate slightly from the masala, which is a good sign it's ready for the next step.
Prepare Tempering and Finish Curry
In a separate pan, heat 3-4 tbsp ghee or oil. Add 1 sliced onion and until it turns golden brown, about . Add a few curry leaves and 1-2 tbsp chopped coriander. for a few more seconds. Pour this mixture over the mutton curry and mix well. Turn off the heat, cover the pot with a lid, and let the curry rest for . This resting period enhances the flavor of the curry.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Variations
Simple ways to adapt this recipe.
- For a milder curryCustomise
Reduce the number of dry red chilies.
- You can substitute mutton withIngredient swap
You can substitute mutton with chicken for a quicker cooking time.
Helpful Tips
Small details that can improve the final result.
Your Notes
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