Mutton Curry Recipe- Coconut Milk & Cashew- Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Mutton Curry Recipe- Coconut Milk & Cashew- Authentic Indian Flavor

Hey everyone! If you’re anything like me, a good mutton curry is ultimate comfort food. This recipe is one I’ve perfected over the years – a beautiful blend of aromatic spices, creamy coconut milk, and tender mutton. It’s a bit of a process, but trust me, the results are so worth it. I first made this for a family gathering and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a flavour explosion! The coconut milk adds a subtle sweetness and richness, while the cashew paste creates a velvety smooth texture. The spice blend is warm and inviting, and the slow cooking process ensures the mutton is fall-off-the-bone tender. It’s a truly authentic Indian flavour experience that will transport you straight to the heart of the kitchen.

Ingredients

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

• 1 kg Mutton
• 4 Onion (med – big)
• 5 Green chilly
• 1-1.5 tbsp Crushed ginger & garlic
• 1 big piece Cinnamon
• 4 Cloves
• 4 Cardamom
• 1 tsp Fennel seeds
• 1 tbsp Poppy seed (optional)
• 1 tsp Whole black pepper
• 1 tbsp Coriander powder
• 0.5 tsp Turmeric powder
• 8-10 Cashew nuts
• 1.5 cups Thick coconut milk
• 2 tsp Vinegar
• Coconut oil (as needed)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure you get the best results:

Mutton Selection & Cuts: I prefer using mutton shoulder or leg for this curry. They have a good amount of fat which keeps the curry rich and flavourful. Feel free to use bone-in or boneless, but bone-in adds extra depth.

Spice Blend – Aromatic Whole Spices: Don’t skimp on the whole spices! They are the foundation of the flavour. Lightly toasting them before adding them to the oil will really wake up their aromas.

Coconut Oil – The Traditional Fat: Coconut oil is the traditional fat used in South Indian cuisine, and it really complements the coconut milk. If you don’t have it, you can use vegetable oil, but the flavour won’t be quite the same.

Cashew Nuts – For Richness & Texture: Cashews add a beautiful creaminess to the curry. Soaking them beforehand makes them easier to grind into a smooth paste.

Coconut Milk – Regional Variations & Types: I recommend using thick coconut milk for this recipe. You can find it in most Asian grocery stores. If you can only find thin coconut milk, you can reduce it slightly on the stovetop to thicken it up.

Poppy Seeds – Optional, But Adds Depth: Poppy seeds add a lovely nutty flavour and help to thicken the curry. They’re optional, but I highly recommend them if you can find them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of coconut oil in a pressure cooker over medium heat. Add the cinnamon, cloves, cardamom, black pepper, and fennel seeds. Fry for about 2 minutes, until fragrant.
2. Now, add the sliced onions and cook until they turn a beautiful golden brown. This takes patience, but it’s worth it! Stir in the crushed ginger-garlic and green chilies and cook for another 2-3 minutes, until the raw aroma disappears.
3. Time for the spice powders! Mix in the coriander powder and turmeric powder and cook for 3-4 minutes, stirring constantly to prevent burning. If you’re using poppy seeds, add them now and cook for another 2-3 minutes.
4. Let the masala cool slightly, then grind it with 1/4-1/3 cup of water into a smooth paste. A smooth paste is key for a silky curry!
5. Add the mutton, salt, vinegar, and the ground masala paste to the pressure cooker. Add 3/4-1 cup of water, give it a good stir, and close the lid. Cook on low-medium heat until the mutton is tender – usually around 10-12 whistles.
6. Once the pressure has released naturally, open the cooker. Add the cashew paste and cook for 3-4 minutes, stirring well.
7. Pour in the thick coconut milk and simmer on low heat for 6-8 minutes, allowing the flavours to meld together. Don’t boil it vigorously, or the coconut milk might split.
8. Finally, garnish with chopped coriander leaves. Let the curry rest for 20-30 minutes before serving – this allows the flavours to deepen even further.

Expert Tips

• Don’t rush the browning of the onions. It’s the foundation of the flavour.
• Use a good quality pressure cooker for best results.
• Adjust the amount of green chilies to your spice preference.
• A splash of lemon juice at the end can brighten up the flavours.

Variations

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

Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a few more green chilies. For a milder curry, reduce the number of green chilies or remove the seeds.

Vegan Mutton Curry (Using Plant-Based Alternatives): Substitute the mutton with jackfruit or seitan. Adjust cooking time accordingly.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.

Festival Adaptations (Eid, Diwali): This curry is a staple at many Indian festivals. You can add potatoes or other vegetables to make it even more festive.

Slow Cooker Mutton Curry: This recipe works beautifully in a slow cooker! Brown the onions and spices in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Serving Suggestions

This mutton curry is best served with fluffy basmati rice or warm naan bread. A side of raita (yogurt dip) and a simple salad will complete the meal.

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! You can also freeze it for up to 2 months.

FAQs

What cut of mutton is best for curry? Shoulder or leg are my go-to choices, but you can really use any cut you like.

Can I use store-bought curry paste instead of making my own? While it’s convenient, the flavour won’t be the same. Making your own spice blend is really worth the effort!

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

What is the best way to serve this mutton curry? With rice or naan, definitely! And don’t forget the raita.

Can this curry be made ahead of time? Absolutely! It actually benefits from sitting overnight.

What rice varieties pair well with this mutton curry? Basmati is classic, but jeera rice (cumin rice) is also a fantastic choice.