Authentic Mutton Curry Recipe – South Indian Spices & Coconut Oil

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Curry Recipe – South Indian Spices & Coconut Oil

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 particularly special to me – it’s inspired by the flavors of my grandmother’s kitchen in Kerala, and it’s become a family favorite over the years. It’s a little bit spicy, incredibly fragrant, and utterly delicious. I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a South Indian style curry, brimming with aromatic spices and the subtle sweetness of coconut oil. You’ll love it because it’s:

• Flavorful: The blend of spices creates a complex and deeply satisfying taste.
• Tender: Slow simmering ensures the mutton is fall-off-the-bone tender.
• Authentic: This recipe stays true to traditional South Indian cooking methods.
• Versatile: Perfect with rice, roti, or even a flaky Malabar parotta!

Ingredients

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

• 1 lb mutton pieces (1.5 inch cubes) – about 450g
• 1 tablespoon coconut oil – about 15ml
• 10 curry leaves
• 1 red onion (sliced)
• 2 green chillies (slit)
• 1 tablespoon grated ginger
• 4 garlic cloves (crushed)
• 2 tomatoes (chopped)
• 0.5 teaspoon turmeric powder – about 2.5g
• 1 teaspoon coriander powder – about 5g
• 1 teaspoon cumin powder – about 5g
• 2 tablespoons crushed black pepper – about 15g
• 1 teaspoon garam masala – about 5g
• Salt to taste
• 0.25 cup chopped cilantro – about 25g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Coconut Oil: The Foundation of South Indian Flavor. Don’t skimp on this! It really does impart a unique flavor that you won’t get with other oils. If you absolutely can’t find it, neutral oil like sunflower or vegetable oil will work in a pinch, but it won’t be quite the same.
• Curry Leaves: Aromatic & Essential. These little leaves are a powerhouse of flavor. You can find them fresh at Indian grocery stores. If using frozen, add them directly to the hot oil – they don’t need to thaw.
• Spice Blend: Turmeric, Coriander, Cumin & Garam Masala – A South Indian Signature. These spices are the heart and soul of this curry. Make sure your spices are relatively fresh for the best flavor.
• Mutton Selection: Choosing the Right Cut. I prefer using shoulder or leg of mutton for this curry. They have a good amount of fat which keeps the curry rich and flavorful. Feel free to use bone-in pieces for extra depth of flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a large, heavy-bottomed pan over medium heat. Once hot, add the curry leaves. Let them sizzle for a few seconds until fragrant.
2. Add the sliced onions, slit green chillies, grated ginger, and crushed garlic. Sauté until the onions soften and turn translucent – about 5-7 minutes. Don’t rush this step; building a good base is key!
3. Now, add the turmeric powder, coriander powder, cumin powder, crushed black pepper, and garam masala. Cook for another 2-3 minutes, stirring constantly, until the spices are aromatic and the raw smell of the turmeric disappears. This is where your kitchen will start to smell amazing.
4. Stir in the chopped tomatoes and cook until they soften and break down – about 5 minutes.
5. Add the mutton pieces and salt. Sauté for 5-7 minutes, stirring occasionally, until the meat changes color evenly.
6. Pour in enough water to completely cover the meat. Bring to a boil, then reduce the heat to medium-low, cover the pan, and simmer for 25-30 minutes, or until the mutton is incredibly tender.
7. Once the mutton is tender, uncover the pan and increase the heat to reduce the gravy to your desired consistency. This usually takes about 5-10 minutes. Taste and adjust the salt and pepper if needed.
8. Finally, garnish with chopped cilantro and serve hot!

Expert Tips

• Low and Slow: The key to tender mutton is slow simmering. Don’t be tempted to crank up the heat!
• Spice Bloom: Cooking the spices in oil releases their flavors. Don’t skip this step!
• Gravy Consistency: If the gravy is too thin, simmer uncovered for longer. If it’s too thick, add a splash of water.

Variations

• Vegan Mutton Curry (Using Jackfruit or Soy Chunks): For a plant-based version, substitute the mutton with 1 lb of young jackfruit (rinsed and shredded) or soy chunks (rehydrated).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: Mild, Medium, or Hot: Adjust the number of green chillies and the amount of black pepper to control the spice level.
• Festival Adaptations: Special Occasion Mutton Curry: For special occasions, you can add a tablespoon of cashew paste during the gravy reduction for a richer, creamier texture.

Serving Suggestions

This mutton curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• Steaming hot rice – a classic pairing!
• Warm roti or naan bread – perfect for soaking up the delicious gravy.
• Flaky Malabar parotta – a South Indian specialty that takes this meal to the next level.
• A side of raita (yogurt dip) to cool things down.

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. This curry actually tastes even better the next day as the flavors meld together!

FAQs

• What cut of mutton is best for curry? Shoulder or leg of mutton are ideal, as they have good fat content and become incredibly tender during slow cooking.
• Can I use a pressure cooker to make this mutton curry faster? Yes, you can! Reduce the simmering time to about 15-20 minutes in a pressure cooker.
• How can I adjust the spice level of this curry? Adjust the number of green chillies and the amount of black pepper. Removing the seeds from the chillies will also reduce the heat.
• What is the significance of using coconut oil in this recipe? Coconut oil is a staple in South Indian cuisine and imparts a unique flavor and aroma to the curry.
• Can I make this mutton curry ahead of time? Absolutely! It can be made a day or two in advance and stored in the refrigerator. The flavors will actually develop even more over time.