Authentic Mutton Roast Recipe – Kerala Style Curry Leaves & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Roast Recipe – Kerala Style Curry Leaves & Spices

Hey everyone! If you’re anything like me, a good mutton roast is pure comfort food. This Kerala-style mutton roast is one I’ve been making for years – it’s packed with flavour, incredibly tender, and honestly, it just feels like home. I first learned it from my aunt, and it’s become a family favourite ever since. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any mutton roast. It’s a beautiful blend of Kerala spices, fragrant curry leaves, and a cooking technique that results in incredibly succulent mutton. It’s relatively easy to make, perfect for a weekend meal, and guaranteed to impress. Plus, the aroma while it’s cooking? Unbeatable!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 250 grams mutton with bone, cut into medium pieces
• 10 shallots (small onions), chopped
• 2 sprigs curry leaves
• 2 tablespoon ginger garlic paste
• 2 green chillies, chopped
• ¾ teaspoon salt
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• ⅓ cup water
• 2 sprigs curry leaves (for roasting)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Kerala Shallots: If you can get your hands on Kerala shallots (also known as ulukki ullipayaru), definitely use them! They have a unique sweetness that adds a wonderful depth of flavour. If not, regular shallots work just fine.
• Curry Leaves: Fresh curry leaves are essential. Dried just don’t have the same vibrant aroma. You can usually find them at Indian grocery stores. If you grow your own, even better!
• Mutton Cut: I prefer using mutton with the bone for maximum flavour. Shoulder or leg cuts work really well. Feel free to ask your butcher to cut it into medium-sized pieces – about 1-2 inch chunks are perfect.
• Spice Blend Origins: The spice blend is pretty classic Kerala. It’s all about balancing heat, earthiness, and fragrance. Don’t be afraid to adjust the chilli powder to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pressure cooker, combine the mutton, chopped shallots, 2 sprigs of curry leaves, ginger-garlic paste, chopped green chillies, salt, red chilli powder, black pepper powder, turmeric, coriander powder, and ⅓ cup of water.
2. Pressure cook on medium flame for 15-20 minutes (approximately 20 whistles). Remember to let the pressure release naturally – don’t force it!
3. Once the pressure has released, transfer the cooked mutton mixture (with all that lovely gravy) to a non-stick pan.
4. Sauté on medium heat for 7-8 minutes, stirring occasionally, until the gravy has dried up a bit. This step is key for getting that lovely roasted flavour.
5. Add the remaining 2 sprigs of fresh curry leaves. Fry for another 2-3 minutes, stirring constantly, until the mutton is evenly roasted and beautifully browned. The curry leaves will become super crispy and fragrant!

Expert Tips

• Don’t overcrowd the pan: When roasting the mutton, make sure there’s enough space in the pan. Overcrowding will steam the meat instead of roasting it. Work in batches if needed.
• Patience is key: Letting the pressure release naturally is important for tender mutton.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Spice Level: My family loves a good kick, but you can easily adjust the spice level. For mild, reduce the red chilli powder to ½ teaspoon. For hot, add an extra ½ teaspoon or even a pinch of cayenne pepper.
• Pressure Cooker vs. Pot Cooking: Don’t have a pressure cooker? No problem! You can cook the mutton in a heavy-bottomed pot. It will take longer – about 1.5 to 2 hours – and you’ll need to add more water (about 1-1.5 cups).
• Regional Variations within Kerala: In some parts of Kerala, people add a touch of coconut milk towards the end of cooking for a richer, creamier sauce. My friend’s grandmother always adds a tiny bit of fennel seeds too!

Serving Suggestions

This mutton roast is best served hot! Here are a few ideas:

• Steamed Rice: A classic pairing! The gravy is perfect for soaking into the rice.
• Rasam: A tangy tomato-based soup that complements the richness of the mutton.
• Coconut Milk Rice: For an extra layer of flavour, try serving it with coconut milk rice.
• Kerala Parotta: Flaky, layered flatbread – perfect for scooping up all that delicious gravy.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

• What cut of mutton is best for roast? Shoulder or leg cuts are ideal, as they have good marbling and become incredibly tender when cooked.
• Can I use mutton without bones? Yes, you can! But the bones add a lot of flavour, so the result won’t be quite as rich.
• How do I adjust the spice level? Simply adjust the amount of red chilli powder.
• What is the significance of curry leaves in this recipe? Curry leaves add a unique aroma and flavour that is characteristic of Kerala cuisine. They also have medicinal properties!
• Can this be made ahead of time? You can definitely cook the mutton in the pressure cooker ahead of time and store it in the fridge. Then, just roast it in the pan with the curry leaves when you’re ready to serve.