Mutton Curry Recipe – Coconut & Cashew Kerala Style Mutton

Last Updated on 2 months by Neha Deshmukh

Mutton Curry Recipe – Coconut & Cashew Kerala Style Mutton

Introduction

Oh, mutton curry. Is there anything more comforting? This Kerala-style mutton curry is a family favourite, and honestly, it’s the one dish my friends always request when they visit. It’s rich, flavourful, and has this incredible creamy texture thanks to the coconut and cashews. I first made this when I was trying to recreate my grandmother’s cooking, and after a few attempts, I think I finally got it right! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t your average mutton curry. The combination of coconut, cashews, and fragrant spices creates a truly unique and delicious flavour profile. It’s a little bit special, perfect for a weekend feast or when you want to impress. Plus, it’s surprisingly easy to adapt to your spice preference.

Ingredients

Here’s what you’ll need to make this Kerala-style mutton curry:

• 1 kg mutton, cut into curry pieces
• 2 tbsp coconut oil
• 4 large onions, thinly sliced
• 1 tbsp ginger garlic paste
• 4 green chillies, slit
• 2 heaped tsp coriander powder
• 1 tsp black pepper powder
• 1 cup coconut, grated or desiccated
• 15 cashewnuts, soaked in 1/2 cup hot water for at least 30 minutes
• 2 tomatoes, chopped
• 1/2 tsp garam masala powder
• 1/2 bunch coriander leaves, chopped
• Salt to taste
• 1/2 cup water (plus extra for soaking cashews)

Ingredient Notes

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

• Mutton Selection: I prefer using mutton with some bone-in pieces – it adds so much flavour. Shoulder or leg cuts work really well.
• Coconut Oil – The Kerala Secret: Don’t skimp on the coconut oil! It’s essential for that authentic Kerala flavour. You can use refined or virgin coconut oil, but I find virgin has a slightly sweeter aroma. (About 30ml)
• Cashew Soaking & Quality: Soaking the cashews is crucial for a smooth paste. Use good quality cashews – they blend much better. I usually soak mine in hot water for at least 30 minutes, but longer is fine.
• Spice Blend – Coriander & Black Pepper: Freshly ground spices always taste best, but pre-ground are perfectly fine if you’re short on time. Don’t be shy with the black pepper – it adds a lovely warmth.
• Regional Variations in Green Chilli Heat: Green chillies vary so much in heat! Start with 4 and taste as you go. If you like it spicier, add more. My husband loves it fiery, so I often sneak in an extra one or two for him!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they’re beautifully wilted and softened – about 8-10 minutes.
2. Add the ginger garlic paste and slit green chillies. Sauté for another 2-3 minutes, until the raw aroma disappears. You’ll know it’s ready when it smells fragrant.
3. Stir in the coriander powder and black pepper powder. Sauté for 2 minutes, stirring constantly to prevent burning. This step really blooms the spices and releases their flavour.
4. Add the mutton, ½ cup water, and salt. Give everything a good mix. Pressure cook for 3-4 whistles, or until the mutton is tender. (About 20-25 minutes depending on your pressure cooker).
5. While the mutton is cooking, let’s make the coconut-cashew paste. Grind the soaked cashews and coconut into a smooth paste using the soaking water. Add a little extra water if needed to get a creamy consistency.
6. Once the mutton is cooked, carefully open the pressure cooker (remember to release the pressure safely!). Add the ground coconut-cashew paste, garam masala powder, and chopped coriander leaves. Bring to a gentle boil.
7. Add the chopped tomatoes, give it a stir, then switch off the flame and let the curry sit covered for 10 minutes. This allows the flavours to meld together beautifully.

Expert Tips

A few little secrets to make this curry extra special:

• Achieving Tender Mutton: The key to tender mutton is patience! Don’t rush the pressure cooking process. If it’s still tough after 3 whistles, add a little more water and cook for another whistle.
• Balancing Spice Levels: Taste as you go! Adjust the salt, pepper, and green chillies to your liking.
• Perfecting the Coconut-Cashew Paste: A smooth paste is essential for the creamy texture. If your blender is struggling, add a little more water, a tablespoon at a time.
• Pressure Cooking Times: Pressure cooking times can vary depending on the cut of mutton and your pressure cooker. Always check for tenderness before opening.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mutton Curry (Jackfruit Substitute): Swap the mutton for 800g of young jackfruit. It absorbs the flavours beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chillies for a milder curry. Add a pinch of cayenne pepper for extra heat.
• Ramadan/Eid Festival Adaptation: This curry is a staple during Ramadan and Eid! Serve it with a side of dates and a refreshing rose milk.

Serving Suggestions

This mutton curry is amazing with:

• Steaming hot rice (Kerala Matta rice is the best!)
• Flaky porotta (layered flatbread)
• Neychor (ghee rice)
• A side of papadums for crunch

Storage Instructions

Leftovers? Yes, please! Store the mutton curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop.

FAQs

Got questions? I’ve got answers!

• What cut of mutton is best for this curry? Shoulder or leg cuts work really well, as they have good flavour and become tender with pressure cooking.
• 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.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little hot water. If it’s too thin, simmer uncovered for a few minutes to reduce it.
• Can I make this curry ahead of time? Absolutely! It’s a great make-ahead dish. The flavours will meld even more overnight.
• What is the best rice to serve with Kerala-style mutton curry? Kerala Matta rice is the traditional choice – it has a lovely reddish hue and a slightly nutty flavour.
• Can I freeze leftover mutton curry? Yes, you can! Freeze in an airtight container for up to 2 months.