Authentic Mutton Curry Recipe – Kerala-Style with Coconut Oil

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Kerala-Style with Coconut Oil

Hey everyone! If you’re anything like me, a good mutton curry is pure comfort food. And this Kerala-style mutton curry? It’s extra comforting. I first made this years ago, trying to recreate the flavours I remembered from a trip to Kerala, and it’s been a family favourite ever since. The fragrant spices, the richness of the coconut oil… it’s just magic in a pot. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a taste of Kerala, packed with flavour and cooked low and slow to tender perfection. You’ll love it because:

• It’s incredibly flavourful – a beautiful blend of aromatic spices.
• The mutton becomes unbelievably tender. Seriously, fall-off-the-bone good.
• It’s surprisingly easy to make, even if you’re new to Indian cooking.
• It’s perfect for special occasions or a cozy weeknight dinner.

Ingredients

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

• 1 kg Mutton, cut into curry pieces
• 2 big onions, sliced
• 3 medium-big Tomatoes, sliced
• 1 tbsp Ginger, grated
• 1 tbsp Garlic, minced
• 1 tsp Green chilli, finely chopped (adjust to your spice preference!)
• 1 tbsp Chilli powder
• 1.5 tbsp Coriander powder
• 1 tsp Turmeric powder
• 2 tsp Garam masala / Meat masala
• 2-3 Cloves
• 3-4 Cardamom pods
• 1 piece Cinnamon (about 2 inches)
• Coconut Oil (you’ll need a generous amount!)
• Curry leaves
• Salt, to taste
• 1 cup Water (approximately 240ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Coconut Oil: Don’t even think about substituting this! Coconut oil is the heart and soul of Kerala cuisine. It adds a unique flavour and richness you just won’t get with other oils.
• Kerala Spices: Curry leaves are essential. They add a lovely citrusy aroma. If you can find fresh ones, even better!
• Mutton Cut: I prefer using mutton shoulder or leg for this curry. They have a good amount of fat which keeps the curry rich. You can also use bone-in pieces for extra flavour. Ask your butcher to cut the mutton into 1-2 inch pieces – perfect for a slow-cooked curry.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, marinate the mutton. In a bowl, combine the mutton with ginger, garlic, green chilli, a handful of curry leaves, and salt. Give it a good mix and let it sit for at least 30 minutes. This helps tenderize the meat and infuse it with flavour.
2. Heat a generous amount of coconut oil in a pressure cooker over medium heat. Add the cloves, cardamom, and cinnamon. Let them sizzle for a few seconds until fragrant.
3. Add the sliced onions and sauté until they turn golden brown. This takes patience, but it’s worth it! Golden brown onions are the foundation of a good curry.
4. Now, add the ginger, chilli powder, coriander powder, turmeric, and garam masala. Stir constantly for a minute or two until everything is nicely combined and fragrant. Be careful not to burn the spices!
5. Add the sliced tomatoes and cook until they soften and break down.
6. Add the marinated mutton and curry leaves to the pressure cooker. Mix well, ensuring the mutton is coated in the spice mixture.
7. Pour in about 1 cup (240ml) of water. Bring to a boil, then close the pressure cooker lid.
8. Pressure cook on high flame for 1 whistle. Then, reduce the heat to medium-low and cook for another 12-14 whistles. Let the pressure release naturally. Don’t force it open!
9. Once the pressure has released, check the mutton for tenderness. If it’s still a bit tough, pressure cook for another 2-3 whistles.
10. Transfer the cooked mutton to a separate pan. Cook on medium heat for about 5-10 minutes, stirring occasionally, until the gravy thickens and coats the mutton beautifully.

Expert Tips

• Browning the Onions: Seriously, don’t rush this step. Properly browned onions add so much depth of flavour.
• Spice Level: Adjust the amount of green chilli and chilli powder to your liking.
• Gravy Consistency: If the gravy is too thin, cook for a few more minutes. If it’s too thick, add a splash of hot water.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or mushrooms! Jackfruit has a surprisingly meaty texture that works really well in this curry.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the chilli powder to ½ tbsp. For a spicier kick, add an extra green chilli or a pinch of cayenne pepper.
• Festival Adaptions: This curry is often made during Onam and Eid celebrations in Kerala. My aunt always makes a huge batch for both!

Serving Suggestions

This mutton curry is amazing with:

• Steaming hot rice
• Soft and fluffy appam (Kerala pancakes)
• String hoppers (idiyappam)
• Warm parotta (flaky flatbread)

A side of simple raita (yogurt dip) can also be a lovely addition.

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

FAQs

What cut of mutton is best for curry?

Mutton shoulder or leg are great choices. They have enough fat to keep the curry rich and flavourful.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Cook on low for 6-8 hours, or on high for 3-4 hours, until the mutton is tender.

What is the significance of using coconut oil in Kerala cuisine?

Coconut oil is a staple in Kerala cooking. It adds a unique flavour and aroma, and is also believed to have health benefits.

How can I adjust the thickness of the gravy?

Cook for a few more minutes to thicken, or add a splash of hot water to thin it out.

Can I make this mutton curry a day ahead?

Absolutely! The flavours will develop even more overnight. Just reheat gently before serving.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!