Sunday, December 3, 2017

South Indian Mutton Curry

Indian Mutton (chopped)
½ kg
200 gm
Medium sized tomatoes
1/2 cup
1 inch piece
Garlic (peeled)
8 cloves
Turmeric powder
¼ tsp
Red chilli powder
1 ½ tsp
Coriander powder
4 tsp
Garam masala
½ tsp
As required
To Grind:
Coconut (scraped)
½ cup
Cumin seeds
½ tsp
Cashew or almonds
5 pieces
For seasoning:
Gingelly oil
2 tbsp
Cinnamon stick
1 inch piece
2 pieces
3 pods
Curry leaves
A few leaves


  1. Wash the mutton well and chop it into pieces of desired size.
  2. Dice the onion and tomatoes.
  3. Grind the ginger and garlic together into a fine paste and keep it aside.
  4. Then grind the coconut, cumin seeds and cashews (or almonds) into a fine paste.
  5. Heat the oil in a pressure cooker and add all the other seasoning ingredients one by one and allow them to splutter.
  6. Add ginger garlic paste and fry it for about 3-4 secs.
  7. Add the washed mutton pieces and saute for about 2-3 minutes until the color of the meat starts to change slightly.
  8. Add the yoghurt and mix it well. Let it cook for another 2-3 minutes.
  9. Add the turmeric powder and chopped onion. Mix well.
  10. Close the lid of the pressure cooker with the whistle on. Let it cook on medium flame until you get 3 whistles and then turn off the heat. Wait until the pressure is released.
  11. Open the pressure cooker and add the red chilli powder, coriander powder, garam masala, the ground coconut paste, diced tomatoes and 1 roughly chopped potato, if you desire.
  12. Add about 3/4 cup of water (adjust the amount of water depending on the thickness of the curry you want) and mix well.
  13. Close the lid of the pressure cooker again with the whistle. Let it cook on low flame until you get 1 or 2 whistles and then turn off the heat. Wait until the pressure is released and open the lid.
  14. Garnish with finely chopped coriander leaves and serve hot with rice/ idly/ dosa/ idiyappam/ chapati/ ghee rice.