This Kerala style mutton curry, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God’s own country has to offer – great spices, coconut milk, and the signature coconut oil.
Mutton, a distinctly-flavoured meat, is a favourite red meat in Indian cuisines. Marinate, and slow cook with spices, and you bring out all the great flavours into a delicious dish.
This Kerala style (naadan) recipe has a slightly long list of ingredients. But don’t worry, this is a “take-it-easy” narration. Follow this recipe, and you’ll love cooking it. And believe me, the end result is a delicious mutton curry worthy of a feast!
There is some technique involved in this recipe. We’ll start by cooking the meat with some ingredients, but without any water. We’ll then add coconut milk and spices, and reduce by simmering. The third and final step is to finish off by adding some more coconut milk.
I have used freshly prepared coconut milk in this recipe. To save time, you can replace it with a ready-to-use, packaged version. Some additional tips at the end of this recipe.
This Kerala style mutton curry is moderately spicy with a subtle sweetness from the coconut milk. Enjoy with some traditional big grain Kerala rice (matta or kuthari), appam, or idiyappam.
If you like this Kerala style mutton curry recipe, please don’t forget to check out the following recipes as well.
- Pressure Cooker Mutton Biryani – An easy-to-cook version of the famed Malabar mutton biryani
- Mutton Stew – Cooked in coconut milk, this mutton stew is a traditional breakfast delicacy from the Kerala cuisine
- Erachi Choru (Meat Rice Kerala Style)
- Laal Maas – An easy, yet delicious version of the traditional Rajasthani Laal Maas
Kerala style mutton curry (Naadan Mutton/Lamb/Goat Curry)
- 500 grams mutton or lamb (small/medium pieces)
- 4 - 5 shallots
- 3 onions medium
- 1 inch ginger
- 5 cloves garlic
- 3 green chillies
- 2 sprigs curry leaves
- 2 dry kashmiri chillies
- 1/2 teaspoon mustard
- 2 teaspoons coriander powder
- 1 1/2 teaspoons chilli powder
- 1/4 teaspoon turmeric powder
- 1 cup thick coconut milk (first extract)
- 1 cup thin coconut milk (second extract)
- to taste salt
- 3 1/2 tablespoons coconut oil
For garam masala
- 1 teaspoon black pepper
- 1 star anise
- 1 inch cinnamon
- 3 cardamom
- 4 cloves
- Let's start by prepping the ingredients. Thinly slice onions and shallots. Slit the green chillies lengthwise. Crush or chop ginger and garlic.
- Wash and drain the mutton pieces. Add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 teaspoon coriander powder. Mix well, and let it sit for 15 minutes and absorb the flavours.
- Now add mustard seeds, and let them splutter.
- In a deep bottom pan/pot heat 3 1/2 tablespoons of coconut oil. Fry shallots till they start turning brown.
- Add curry leaves, dry chillies, and fry for another 10-15 seconds.
- Add ginger, garlic, green chillies, and onions.
- Continue frying while stirring occasionally. Fry till the onions are tender.
- Add the mutton pieces and salt, and mix well.
- Close the lid, and let it cook on a low flame for 45 minutes. Stir occasionally.
- We can freshly prepare coconut milk while the mutton is cooking. Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.
- After 45 minutes, check the mutton pieces, and cook for more time if required.
- Add 1 teaspoon coriander powder, 1/2 teaspoon chilli powder (you can add 1 full teaspoon of chilli power if you want the curry to be hot).
- Now add the second extract (thin coconut milk).
- Mix well, and reduce on a low flame.
- Cook and reduce till most of the gravy disappear. Add 1/2 teaspoon of garam masala (check out the cooking tips).
- Now add the first extract (thick coconut milk). Mix well, and cook for a few minutes on low flame. Do NOT boil it. Add more salt if required. Switch off as soon as the curry starts to boil.
- Serve hot with rice. Serving suggestion - Use Kerala boiled rice for an authentic combination.
- If you are using packaged coconut milk,
- For 1st extract (thick coconut milk) - 1/4 cup coconut milk + 1/4 cup water - total 1/2 cup
- For 2nd extract (thin coconut milk) - 1/4 cup coconut milk + 3/4 cup water - total 1 cup
- For garam masala - Coarsely grind black pepper (1 teaspoon), star anise (1), cinnamon (1 inch), cardamom (3), and cloves (4). Use only 1/2 teaspoon. You can store the remaining garam masala in a air tight container