Kerala Mutton Curry Recipe – Coconut & Spice Infused Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Mutton Curry Recipe – Coconut & Spice Infused Delight

Hey everyone! If you’re anything like me, a good mutton curry is pure comfort food. And let me tell you, this Kerala Mutton Curry is the one. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and coconut. It’s rich, flavorful, and honestly, pretty special. I’m so excited to share this recipe with you!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a beautiful blend of Kerala’s unique flavors – the creamy richness of coconut milk, the warmth of aromatic spices, and tender, fall-off-the-bone mutton. It’s a little bit of work, but trust me, the end result is absolutely worth it. It’s perfect for a weekend feast or when you want to impress your family and friends.

Ingredients

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

• ½ kg Mutton
• 2 medium Onions
• 1 tbsp Crushed ginger & garlic
• 1 tbsp Chilli powder
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp Garam Masala
• Curry leaves (a generous handful!)
• 1 cup Medium Coconut Milk
• 1 cup Thick Coconut Milk
• Coconut oil (to taste)
• 4 Small / Pearl onions
• Salt (to taste)
• ½ – 1 cup Grated coconut
• 1 tsp Black pepper
• 1 tsp Coriander seeds
• 4 Cardamom
• 4 Cloves
• 1 medium Cinnamon stick
• 2 Red chillies

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Coconut Varieties & Their Impact: Kerala cuisine relies heavily on coconut, and for good reason! Using a good quality coconut really shines through. I prefer using freshly grated coconut for the masala paste, but frozen grated coconut works in a pinch. For the milk, you can use canned coconut milk, but if you can find fresh, it adds an incredible depth of flavor.

Spice Blend Significance – Regional Variations: The spice blend is the heart of this curry. While this recipe is a great starting point, feel free to adjust the spices to your liking. Some families add a pinch of fennel seeds or a dash of cumin. It’s all about finding what you love!

Mutton Cut Preference – Bone-in vs. Boneless: Traditionally, this curry is made with bone-in mutton. The bones add a wonderful richness to the gravy. However, if you prefer boneless, that works too! Just adjust the cooking time slightly, as boneless mutton cooks faster.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the masala: Heat a generous amount of coconut oil in a pan. Add the grated coconut, black pepper, coriander seeds, cardamom, cloves, cinnamon, and red chillies. Sauté until the coconut turns a beautiful golden brown. This takes patience, but it’s crucial for developing that signature Kerala flavor. Once cooled, grind it into a smooth powder.
2. Cook the mutton: Heat more coconut oil in a pressure cooker. Sauté the chopped onions until they turn translucent. Add the crushed ginger and garlic, and a handful of curry leaves. Let that sizzle for a minute until fragrant.
3. Now, add the chilli powder, coriander powder, turmeric powder, and garam masala. Stir for about 5 minutes, making sure the spices don’t burn.
4. Pressure Cook: Pour in the medium coconut milk. Add the mutton and a good pinch of salt. Seal the lid of the pressure cooker and cook for 12-14 whistles on low-medium flame. Let the pressure release naturally – don’t rush it!
5. Add the Masala: Once the pressure is released, check the mutton for tenderness. If it’s still tough, cook for a few more whistles. Mix 2-3 tablespoons of hot water with the ground masala paste and add it to the curry. Simmer for 5 minutes, allowing the flavors to meld.
6. Finish with Coconut Milk: Add the thick coconut milk and cook for another 5-7 minutes on low heat. Don’t let it boil vigorously, or the coconut milk might split.
7. Temper Time: In a separate small pan, heat a little coconut oil. Crackle the mustard seeds. Fry the pearl onions and curry leaves until they turn golden brown and crispy. Pour this tempering over the curry. It adds a lovely aroma and a delightful crunch!

Expert Tips

• Don’t skimp on the coconut oil! It really adds to the authentic flavor.
• Low and slow is key. Simmering the curry allows the flavors to develop beautifully.
• Taste as you go. Adjust the salt and spices to your preference.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation – Using Jackfruit or Mushrooms: My friend, Priya, loves making a vegan version using jackfruit or mushrooms instead of mutton. It’s surprisingly delicious!
Gluten-Free Confirmation: This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of chilli powder and red chillies to control the spice level. I usually go for medium, but my brother prefers it extra hot!
Festival Adaptations – Onam, Eid, Christmas: This curry is a staple during festivals like Onam and Eid in Kerala. It’s also a comforting dish to enjoy during Christmas.

Serving Suggestions

Serve this Kerala Mutton Curry hot with fluffy rice, pathiri (a type of Kerala flatbread), or chappathi. A side of pachadi (a yogurt-based relish) or a simple vegetable stir-fry complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight! You can also freeze it for longer storage.

FAQs

What type of coconut milk is best for this curry? Full-fat coconut milk is best for richness. If you’re using canned, look for brands with a high coconut content.

Can I make this curry ahead of time? Absolutely! The flavors develop even more when it sits overnight.

What is the best way to tenderize the mutton? Marinating the mutton in yogurt and spices for a few hours helps tenderize it. Pressure cooking also does a great job!

Can I use a slow cooker instead of a pressure cooker? Yes, you can! Cook on low for 6-8 hours, or until the mutton is tender.

What side dishes complement Kerala Mutton Curry perfectly? Rice, pathiri, chappathi, and a cooling yogurt-based pachadi are all excellent choices.

How can I adjust the thickness of the curry? If the curry is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to reduce the sauce.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!