Authentic Mutton Curry Recipe – Coconut, Coriander & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Coconut, Coriander & Spice Blend

Introduction

There’s just something about a good mutton curry, isn’t there? It’s the kind of dish that fills the house with the most incredible aroma and brings everyone to the table. This recipe is a real labour of love, passed down from my grandmother, and it’s become a family favourite. It’s a bit of a process, but trust me – the flavour is so worth it. We’re talking tender mutton, a rich, fragrant gravy, and a spice blend that’ll transport you straight to the heart of India.

Why You’ll Love This Recipe

This isn’t your average mutton curry. We’re building flavour from the ground up, roasting and grinding our own spices. This gives the curry a depth and freshness you just can’t get from pre-made powders. Plus, the coconut adds a subtle sweetness and creaminess that balances the heat beautifully. It’s a truly authentic experience!

Ingredients

Here’s what you’ll need to create this delicious mutton curry:

• 0.5 kg Mutton (about 1.1 lbs)
• 0.75 cup Grated Coconut (about 75g)
• 1 tbsp Whole coriander seeds
• 4 Dry red chillies
• 1.25 tsp Whole black pepper
• 0.5 tsp Fennel seeds
• 1 small piece Cinnamon stick (about 2 inches)
• 3 Pearl onions
• 6 Curry leaves
• 3 medium-large Onions
• 1.5 tsp Ginger-garlic paste
• 1 tsp Chilli powder
• 1 medium-large Tomato
• Salt to taste
• Coconut oil (enough for roasting and cooking)

Ingredient Notes

Let’s talk ingredients! Freshly grated coconut makes a huge difference here. If you can, avoid the pre-shredded stuff. It just doesn’t have the same flavour. Coriander seeds are also key – toasting them really brings out their aroma.

Don’t be afraid to adjust the number of red chillies depending on your spice preference. Some regions in India use Kashmiri chillies for a vibrant colour and milder heat. You can also add a pinch of turmeric powder to the spice blend for extra colour and health benefits. And finally, coconut oil is traditional, but you can substitute with vegetable oil if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, we’re going to roast our spices. Heat a little coconut oil in a pan and roast the grated coconut, coriander seeds, red chillies, black pepper, fennel seeds, cinnamon stick, pearl onions, and curry leaves until they’re golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn them! Once cooled, grind everything into a smooth paste. A little water can help with this.
2. Building the Base: In a large, heavy-bottomed pot or Dutch oven, heat more coconut oil. Sauté the sliced onions until they’re a beautiful golden brown. Then, add the ginger-garlic paste and cook for another minute or two until you can really smell that lovely aroma.
3. Spice Time: Stir in the chilli powder and cook for about 2 minutes. This helps bloom the spice and release its flavour. Now, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes are soft and pulpy.
4. Mutton Magic: Add the mutton pieces to the pot and give everything a good stir. Pour in about 2 cups of hot water. Bring to a boil, then reduce the heat, cover, and pressure cook for 12-15 whistles, or until the mutton is beautifully tender.
5. The Grand Finale: Mix the ground masala paste with about ¼ cup of hot water to create a smooth consistency. Add this to the cooked mutton and simmer for 5-10 minutes, allowing the flavours to meld together.
6. Temper Time: In a small pan, heat a little oil. Temper the remaining pearl onions and curry leaves until golden. Add a pinch of pepper powder and some fresh coriander leaves. Pour this tempering over the curry and give it a final stir.

Expert Tips

• Don’t rush the spice roasting process. It’s crucial for developing the flavour.
• Using a good quality, heavy-bottomed pot will prevent the curry from sticking and burning.
• If the gravy is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• My friend, Priya, loves adding a potato to her mutton curry. It soaks up all the flavour and makes it even more comforting.
• For a richer flavour, you can add a tablespoon of yogurt to the gravy.
• My family often makes this with lamb instead of mutton. It works beautifully!

Vegan Adaptation

Swap the mutton for hearty vegetables like potatoes, cauliflower, and chickpeas. Use vegetable broth instead of water.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 2.
• Medium: Use 4 red chillies as per the recipe.
• Hot: Add 6 or more red chillies, or a pinch of cayenne pepper.

Festival Adaptations

This mutton curry is a staple during Eid and Diwali celebrations in many Indian households. It’s often served with biryani or naan bread.

Serving Suggestions

Serve hot with steamed rice, naan bread, roti, or paratha. A side of raita (yogurt dip) and a simple salad complements the curry perfectly.

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! You can also freeze it for up to 2 months.

FAQs

What cut of mutton is best for curry?

Shoulder or leg of mutton are great choices. They have plenty of flavour and become wonderfully tender when slow-cooked.

Can I use store-bought curry paste instead of making my own?

You can, but the flavour won’t be quite the same. Homemade spice paste is always best!

How can I adjust the thickness of the curry?

Add more hot water to thin it out, or simmer uncovered to reduce it.

What is the best way to grind the spices for the masala?

A spice grinder or a powerful blender works best. You can also use a mortar and pestle, but it will take more effort.

Can this curry be made in a slow cooker?

Yes! Sauté the onions and ginger-garlic paste as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How do I know when the mutton is tender enough?

The mutton should be falling off the bone tender. If it’s still tough, continue cooking for another 15-20 minutes.