Authentic Mutton Curry Recipe – Potatoes & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Potatoes & Coconut Flavors

Introduction

There’s just something about a good mutton curry, isn’t there? It’s the kind of dish that feels like a warm hug on a plate. This recipe is a family favorite – a beautiful blend of South Indian flavors with tender mutton, soft potatoes, and a hint of coconut. I first made this for a family gathering and it was an instant hit! It’s become a go-to for special occasions, and honestly, just a cozy weeknight meal when I’m craving something comforting. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a flavour explosion! Here’s what makes it special:

• Tender Mutton: Pressure cooking ensures the mutton is fall-off-the-bone tender.
• Flavorful Spice Blend: A carefully balanced mix of spices creates a rich and aromatic curry.
• Potatoes & Coconut: The addition of potatoes adds a lovely texture, and the coconut lends a subtle sweetness and regional touch.
• Relatively Easy: While it has a few steps, it’s surprisingly straightforward to make.

Ingredients

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

• 500 gm mutton, cut into curry pieces
• 1 tbsp oil
• 2 large onions, sliced
• 7-8 curry leaves
• Salt to taste
• 1 tsp Kashmiri Chilli powder
• 0.5 tsp chilli powder (adjust to your spice preference)
• 2 tbsp coriander powder
• 0.5 tsp turmeric powder
• 2 small potatoes, cubed
• 4 tbsp ground coconut (freshly grated is best!)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your curry turns out perfectly:

• Kashmiri Chilli Powder: This is key for that beautiful, vibrant red color. It adds color without a ton of heat. Don’t skip it if you want that classic curry look!
• Mustard Seeds: These little guys are a staple in South Indian cooking. They pop in the hot oil and release a wonderful nutty flavor.
• Coconut: Using ground coconut (or freshly grated!) adds a lovely sweetness and a regional variation. You can find ground coconut at most Indian grocery stores. If you’re not a coconut fan, you can reduce the amount or even omit it, but it really does add something special.
• Mutton Cut: Shoulder or leg cuts work best as they become beautifully tender with pressure cooking.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing mutton curry:

1. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn golden brown. This takes patience, but it’s worth it for that deep, caramelized flavor.
2. Add the mutton pieces and curry leaves. Fry for 5-7 minutes, stirring occasionally, until the mutton is lightly browned. Make sure the onions don’t burn!
3. Now, mix in the salt and the ginger-garlic-mustard-cumin paste. Cook for another 2-3 minutes, until the raw aroma disappears. This step is important for building the flavor base.
4. Add the Kashmiri chilli powder, regular chilli powder, coriander powder, turmeric powder, and cubed potatoes. Sauté for 2 minutes, coating everything in the spice blend.
5. Pour in 1 cup of water, give it a good stir, and seal the pressure cooker lid. Cook for about 4-5 whistles, or until the mutton is tender. Let the pressure release naturally – don’t force it!
6. Once the pressure has released, open the cooker. Simmer the curry on low heat for a few minutes. Stir in the ground coconut and cook for another 3 minutes. This helps the coconut flavor meld with the curry.
7. Serve hot with rice or chapatis!

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a great curry.
• Marinating the Mutton: For even more tender mutton, marinate it with the ginger-garlic paste and salt for at least 30 minutes before cooking.
• Adjusting Water: If the curry seems too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to reduce the sauce.

Variations

• My Friend Priya’s Version: Priya adds a tablespoon of yogurt along with the spices for a richer, creamier curry.
• Spicy Kick: My brother loves to add a chopped green chilli or two for an extra spicy kick.
• Family Tradition: My grandmother always added a pinch of garam masala at the very end for an extra layer of warmth.

Vegan Adaptation

Want to make this vegan? Simply substitute the mutton with 500gm of jackfruit or mushrooms. Adjust the cooking time accordingly – jackfruit may need a little longer to become tender.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of chilli powder or a chopped green chilli.

Festival Adaptations

This mutton curry is perfect for special occasions! It’s often made during Eid and Diwali in my family.

Serving Suggestions

• Steaming hot rice – a classic pairing!
• Warm chapatis or naan bread for scooping up the delicious curry.
• A side of raita (yogurt dip) to cool things down.
• A simple onion and tomato salad for a fresh contrast.

Storage Instructions

Leftover mutton curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What cut of mutton is best for curry?

Shoulder or leg cuts are ideal as they become beautifully tender with pressure cooking.

Can I make this mutton curry without a pressure cooker?

Yes, you can! You’ll need to cook the mutton in a heavy-bottomed pot for a longer time (around 1.5-2 hours) until it’s tender.

How can I adjust the spice level of this curry?

Adjust the amount of chilli powder to your liking. You can also add a chopped green chilli for extra heat.

What is the role of Kashmiri chilli powder in this recipe?

Kashmiri chilli powder adds a vibrant red color to the curry without adding too much heat.

Can I add other vegetables to this mutton curry?

Absolutely! Peas, carrots, or beans would all be delicious additions.

How do I store leftover mutton curry?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.