Kerala Mutton Curry
- 75 min
- medium
- Serves 4
Kerala mutton curry with bone-in mutton, onion, curry leaves and coconut milk in a pressure cooker. Medium-spicy, serves 4 with rice, about 75 minutes.
You’ll need: Pressure Cooker
Good for: Bakrid, Party
Ingredients
Coconut Oil2 tbsp
Cinnamon3 grams
Green Cardamom1 grams
Cloves1 grams
Curry leaves4 grams
Onion, Thinly Sliced3
Green Chilli, Slit10 grams
Ginger Garlic Paste2 tbsp
Tomato, Chopped1
Turmeric Powder½ tsp
Red Chilli Powder3 grams
Cookd Mutton MasalaCoriander Powder3 grams
Salt1½ tsp
Mutton750 grams
Water, For Cooking400 ml
Coconut Milk200 ml
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 536kcal | 2144kcal |
| Protein | 41g | 165g |
| Carbohydrate | 20g | 79g |
| Fat | 34g | 134g |
| Fibre | 5.7g | 23g |
| Sugar | 6g | 24g |
Cookd masalas for mutton
Method
Get ready: Peel and thinly slice the onion. Rinse the tomato and green chillies, then chop the tomato and slit the chillies. Pick and rinse the curry leaves, then rinse and chop the coriander leaves. Cut the mutton into medium bone-in pieces if needed.
Heat the coconut oil in a pressure cooker on medium flame. Add cinnamon, cardamom, cloves and curry leaves. Fry for 1 minute until the spices sizzle and the curry leaves turn crisp.
Add the onion and green chillies. Fry on medium flame for 8 to 10 minutes until the onion turns light golden.
Add the ginger garlic paste and tomato. Cook on medium flame for 5 to 6 minutes until the tomato becomes soft and the raw smell goes.
Add turmeric powder, red chilli powder, Cookd Mutton Masala, coriander powder and salt. Fry on low flame for 1 minute until the raw smell of the spices reduces.
Add the mutton and water. Mix well and boil on high flame for 3 minutes until the gravy boils steadily.
Close the pressure cooker and pressure cook on medium flame for 5 whistles, about 15 to 20 minutes. Turn off the flame and let the pressure release on its own for 10 to 15 minutes, until the pressure pin drops. Open the cooker and check a thick piece near the bone; it should be soft with no pink or raw centre.
Add the coconut milk and simmer without the whistle on low flame for 5 minutes until the gravy thickens slightly. Add the coriander leaves and mix well.
Before you start
- How long does Kerala Mutton Curry take?
- 1 hour 15 minutes from start to finish. That is 20 minutes of preparation and 55 minutes of cooking.
- How many people does Kerala Mutton Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kerala Mutton Curry vegetarian?
- No, it contains meat or fish.
- Is Kerala Mutton Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kerala Mutton Curry?
- 750 grams Mutton, 4 grams Curry leaves, 33.2 grams Cookd Mutton Masala, 200 ml Coconut Milk, 2 tbsp Coconut Oil, 3 grams Cinnamon, and a few more listed on this page.
- Do I need a pressure cooker for Kerala Mutton Curry?
- Yes, this one is cooked under pressure.
- How many calories are in Kerala Mutton Curry?
- About 536 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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