Mutton Curry Recipe- Coconut, Fennel & South Indian Spices

Last Updated on 2 months by Neha Deshmukh

Mutton Curry Recipe- Coconut, Fennel & South Indian Spices

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 particular recipe is special to me – it’s a flavour bomb of South Indian spices, creamy coconut, and tender mutton. I first made this when I was trying to recreate a dish my neighbour, Aunty Devi, used to make. It took a few tries, but I think I’ve finally gotten pretty close! It’s a little different than your typical North Indian curry, with a unique spice blend that’s seriously addictive. You’ll love it.

Why You’ll Love This Recipe

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

• Unique Spice Blend: Fennel and coconut aren’t always the first things you think of in a mutton curry, but trust me, they work magic.
• Tender Mutton: Pressure cooking (or slow simmering!) ensures the mutton is fall-off-the-bone tender.
• Rich & Creamy: The coconut paste adds a beautiful richness and creaminess to the gravy.
• Aromatic: The whole spices bloom in the hot oil, filling your kitchen with an incredible aroma.

Ingredients

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

• 200 gms mutton with bones
• 3 tablespoons toor dal (split pigeon peas)
• 1 small onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger garlic paste
• Pinch of turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1.5 teaspoons coriander powder
• 1 cup water (approx. 240ml)
• Salt to taste
• 3 tablespoons coconut, grated (or desiccated)
• 0.5 teaspoon fennel seeds
• 0.25 teaspoon cumin seeds
• 0.25 teaspoon pepper corns
• 2 teaspoons cooking oil
• 0.25 inch cinnamon stick
• 0.25 teaspoon kalpasi (stone flower)
• 2 cloves
• 2 cardamom pods
• 1 bay leaf
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients that make this curry sing:

• Kalpasi (Stone Flower): This is a unique South Indian spice that adds a smoky, earthy flavour. It can be found in Indian grocery stores, or online. Don’t skip it if you can help it – it really makes a difference!
• Toor Dal: The toor dal thickens the gravy beautifully and adds a lovely texture. It cooks down and almost disappears, but contributes so much flavour.
• South Indian Spice Blend: The combination of fennel, cumin, and pepper corns with the traditional spices creates a flavour profile that’s distinctly South Indian. It’s warm, aromatic, and slightly sweet.
• Mutton: I prefer using mutton with bones for extra flavour. But boneless mutton works too, you might just need to adjust the cooking time slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Grind the coconut, fennel seeds, cumin seeds, and pepper corns with a little water to form a smooth paste. Set this aside – it’s the star of the show!
2. Heat the oil in a pressure cooker over medium heat. Add the cinnamon, kalpasi, cloves, cardamom, and bay leaf. Sauté for a minute or two until they become fragrant. This is where the magic starts!
3. Add the chopped onions and sauté until they turn translucent. Then, add the ginger-garlic paste and fry for another minute until the raw smell disappears.
4. Now, add the chopped tomatoes and curry leaves. Fry for about 2 minutes, until the tomatoes soften and start to break down.
5. Time for the spices! Mix in the turmeric powder, red chilli powder, coriander powder, and salt. Cook for another minute or two, stirring constantly, until the spices are well blended and fragrant.
6. Add the mutton pieces and sauté for 2-3 minutes, until the colour changes slightly. Then, add the rinsed toor dal and give it a good stir.
7. Pour in the water, ensuring all the ingredients are immersed. Close the pressure cooker lid and cook for 8-10 whistles, or until the mutton is tender.
8. Once the pressure has released naturally, open the cooker and boil the gravy for 2 minutes. This helps to thicken it up.
9. Finally, add the coconut paste and simmer for another 5-7 minutes, or until the oil starts to separate from the gravy. This is a sign that the curry is ready!
10. Garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• If you’re using a pressure cooker, make sure to follow the manufacturer’s instructions.
• For a richer flavour, marinate the mutton with a little turmeric powder and salt for at least 30 minutes before cooking.

Variations

• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or use a hotter variety of chilli powder.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can cook this in a heavy-bottomed pot. It will take longer – about 1.5 to 2 hours – but the flavour will be just as good.
• Regional Variations: My friend, Priya, swears by adding a tablespoon of Chettinad spice powder for a more intense flavour. Or, for a Kerala-style twist, add a few curry leaves and a splash of coconut milk towards the end of cooking.
• Bone Broth Version: For an extra nutritious and flavourful curry, use homemade mutton bone broth instead of water.

Serving Suggestions

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

• With fluffy parotta (layered flatbread) – a classic combination!
• Alongside fragrant biryani.
• With simple chapati or roti.
• Served with a side of rice and raita (yogurt dip).

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 is Kalpasi and where can I find it? Kalpasi, also known as stone flower, is a unique lichen used in South Indian cooking. It adds a smoky, earthy flavour. You can find it in Indian grocery stores or online.
• Can I use a different type of dal instead of Toor Dal? While toor dal is traditional, you can substitute it with masoor dal (red lentils) in a pinch. However, it will affect the texture and flavour slightly.
• How do I adjust the spice level of this mutton curry? Start with the amount of red chilli powder specified in the recipe and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours will develop even more as it sits.
• What is the best way to serve this mutton curry for a special occasion? Serve it with a variety of sides, like parotta, biryani, rice, and raita. A colourful salad and some papadums (crispy lentil wafers) would also be a nice touch.