Kerala Mutton Curry Recipe – Coconut & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Kerala Mutton Curry Recipe – Coconut & Spice Blend

Introduction

There’s just something about a good Kerala-style mutton curry, isn’t there? The aroma of toasted coconut and warm spices filling the kitchen… it instantly transports me back to my grandmother’s kitchen! This recipe is a family favorite, passed down through generations, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, the depth of flavor is so worth it. Get ready for a truly comforting and delicious experience!

Why You’ll Love This Recipe

This Kerala Mutton Curry isn’t just a meal; it’s a celebration of flavors. The combination of fragrant spices, creamy coconut, and tender mutton is simply divine. It’s perfect for a special occasion, a cozy weekend dinner, or whenever you’re craving a taste of authentic South Indian cuisine. Plus, it’s surprisingly customizable – I’ll share some variations later on!

Ingredients

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

• 800 grams Mutton, cut into curry pieces
• 2 medium Onion, finely chopped
• 2 tbsp Chopped ginger
• 12-15 Garlic cloves
• 3-4 Green chilly, slit
• 3 medium Tomato, chopped
• ½ cup Oil
• 1 tsp Jeera (cumin seeds)
• 1 tbsp Coriander seeds
• 4-5 Red chilli, dried
• ½ tsp Fenugreek seeds
• 1 inch Cinnamon stick
• 4-6 Cardamom pods
• 6-8 Cloves
• 2 Bay leaves
• ¾ cup Coconut, grated or desiccated
• 2 tbsp Poppy seeds (khus khus)
• 10-12 Pepper peppercorns
• 1 tsp Mustard seeds
• 1 tsp Turmeric powder
• ½ tsp Chilly powder
• Salt to taste
• Sprig of Curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Mutton Selection & Cuts: I prefer using mutton with some bone-in pieces for extra flavor. Shoulder or leg cuts work really well, as they become beautifully tender during the slow cooking process.
• The Significance of Coconut in Kerala Cuisine: Coconut is everything in Kerala cooking! It adds a creamy richness and subtle sweetness that’s characteristic of the region. Don’t skimp on it!
• Understanding Kerala Spices: Jeera, Fenugreek & More: The spice blend is the heart of this curry. Jeera (cumin) provides warmth, fenugreek adds a slightly bitter note, and the other spices create a complex aromatic profile. Using whole spices and roasting them yourself makes a huge difference.
• Regional Variations in Spice Levels: Kerala cuisine can range from mild to fiery! Feel free to adjust the number of green chilies and red chilies to suit your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the ginger, garlic, and green chilies into a coarse paste. Set this aside – it’s going to be packed with flavor!
2. Now, heat oil in a pan. Add the jeera, coriander, red chilies, fenugreek, cinnamon, cardamom, cloves, and bay leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the spices!
3. Add the coconut, poppy seeds, and peppercorns to the pan. Roast until the coconut turns golden brown. This step is crucial for developing that signature Kerala flavor. Let it cool completely, then grind it into a thick masala paste.
4. In another pan, heat a little more oil. Splutter the mustard seeds and add the curry leaves. Once they’ve settled down, add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here!
5. Add the ginger-garlic-chili paste and cook for about 2 minutes, stirring constantly. Then, add the mutton and stir-fry on high heat for about 10 minutes, until it’s nicely browned.
6. Mix in the turmeric powder, chilly powder, salt, and chopped tomatoes. Cook until the oil starts to separate from the mixture – this indicates the spices are well cooked.
7. Pour in 4 cups of water and bring the curry to a boil. Then, reduce the heat to low, cover, and simmer until the mutton is incredibly tender. This usually takes about 30-40 minutes, but it can vary depending on the cut of meat.
8. Finally, add the prepared masala paste and cook for another 10 minutes, stirring occasionally, until the gravy thickens to your liking. Give it a taste and adjust the salt if needed.

Expert Tips

• Don’t rush the process of roasting and grinding the spices. It really makes a difference in the final flavor.
• If you’re using bone-in mutton, you might need to simmer it for a longer time to ensure it’s fully tender.
• A splash of coconut milk towards the end can add extra richness and creaminess.

Variations

• Vegan Kerala Mutton Curry (using jackfruit or mushrooms): Swap the mutton for young jackfruit or hearty mushrooms like portobello. Adjust the cooking time accordingly.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier.
• Adjusting the Spice Level: If you like it milder, reduce the number of green chilies and red chilies. For extra heat, add a pinch of cayenne pepper.
• Kerala Mutton Curry for Eid/Onam/Christmas: This curry is a staple during festive occasions in Kerala. It’s often served with a lavish spread of traditional dishes. My family always makes a huge pot for Christmas!

Serving Suggestions

This Kerala Mutton Curry is best enjoyed with:

• Kerala porotta (layered flatbread)
• Pathiri (rice pancakes)
• Steamed rice
• Appam (fermented rice pancakes) – a classic pairing!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• What type of mutton is best for this Kerala curry? Shoulder or leg cuts with some bone-in pieces are ideal.
• Can I use store-bought curry paste instead of making my own masala? While it’s convenient, the flavor won’t be the same. Making your own masala paste is highly recommended for the best results.
• How can I adjust the thickness of the gravy? If it’s too thin, simmer for a few more minutes. If it’s too thick, add a little hot water.
• What is the best way to tenderize the mutton? Marinating the mutton overnight in yogurt and spices can help tenderize it. Slow cooking is also key!
• Can this curry be made in a pressure cooker or Instant Pot? Yes, you can! Reduce the cooking time to about 20-25 minutes in a pressure cooker or Instant Pot.
• What are some authentic side dishes to serve with Kerala Mutton Curry? Kerala porotta, pathiri, appam, and steamed rice are all excellent choices. A side of thoran (stir-fried vegetables) also complements the curry beautifully.