Tuesday, September 10, 2013

Mutton Curry

1kg mutton cut into bite sized pieces
1 teaspoon whole pepper corns
3 cups chopped onion
3 green chilies slit lengthwise
2 sprigs curry leaves
1 1/2 tablespoon ginger finely chopped
1 1/2 tablespoon garlic finely chopped
1 tablespoon vinegar
1 tomato chopped
1 potato diced
1/2 teaspoon turmeric powder

Dry Roast
5 teaspoon Kashmiri chilli powder
4teaspoon coriander powder
1/4 teaspoon fennel powder
1/2 teaspoon cumin powder
1 teaspoon garam masala
1 1/2 teaspoon pepper powder

3 shallots finely sliced
2 sprigs curry leaves
a pinch roasted fenugreek powder

coconut oil

  • In a pressure cooker heat coconut oil and add the pepper corns and sauté for a few seconds.
  • Add the green chillies, curry leaves, onion, turmeric powder, ginger and garlic and sauté until onion turns golden brown.
  • Add tomatoes, potatoes, mutton, vinegar and salt. Mix well.
  • Close the cooker and cook on medium low flame until the cooker gives off 6 whistles.(if the mutton is tender, 3 whistles will do)
  • In a separate pan dry roast all the spices under 'Dry Roast' until it gives off a beautiful aroma. Take care not to burn the spices.
  • Once the cooker is ready to open, after all the steam has been released, add salt,1 cup water and the roasted powders to the curry. Mix well and allow to boil until the gravy thickens. Remove from the flame and keep aside.
  • In a small pan heat little coconut oil and add the sliced shallots and curry leaves. Fry until shallots turn golden brown. Then add the fenugreek powder. Fry for a second or two.
  • Now add this to the prepared mutton curry and mix well.
  • Serve hot with rice, kerala porotta, chappathi or nan.

Recipe courtesy : lifescoops.blogspot.in


  1. wow... just love the color of the curry!!! coming over for some with a couple of chappathis! :)

    1. Thankyou Rafee..come over,, you are always welcome:))

  2. OMG love the color and consistency of the gravy super ayetund!

  3. Wow so good..:-) drooling here


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