Mutton Curry Recipe- Potatoes & Coconut- Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Mutton Curry Recipe – Potatoes & Coconut – Authentic Indian Flavor

Hey everyone! If you’re anything like me, a comforting, flavorful mutton curry is the ultimate soul food. This recipe is a little special – it’s the one I first made when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since. The addition of potatoes and a rich coconut-nut paste really elevates it, giving it a unique and incredibly satisfying taste. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a beautiful blend of textures and tastes. The tender mutton, soft potatoes, and the creamy, aromatic gravy… honestly, it’s heaven in a bowl! It’s a bit of a process, but trust me, the end result is absolutely worth the effort. Plus, it’s perfect for a weekend feast or a special occasion.

Ingredients

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

• 500g mutton, cut into medium pieces
• 2 medium potatoes, diced
• 3 tablespoons oil (I prefer vegetable oil, but more on that later!)
• 1 cinnamon stick
• 2 cardamoms
• 2-3 cloves
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder
• 1 tablespoon ginger garlic paste
• 0.5 teaspoon roasted coriander seeds powder
• 0.5 teaspoon black pepper powder
• 0.5 teaspoon garam masala powder
• 1 tablespoon lemon juice
• 2-3 slit green chilies
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped coriander leaves
• 1 tablespoon desiccated coconut
• 3-4 cashews
• 3-4 almonds
• 4-5 charoli seeds
• 3 medium onions, sliced
• 1 cup yogurt, beaten

Ingredient Notes

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

Mutton Selection & Cuts: I usually go for goat meat (that’s what we call mutton in India!). Shoulder or leg cuts work best – they have a good amount of flavor and become beautifully tender with pressure cooking.

Spice Blend – Regional Variations: The spice blend is where you can really make this your own. Some families add a pinch of cumin, others a dash of fennel. Feel free to experiment! This recipe is a great base.

The Role of Coconut & Nuts: The coconut and nuts aren’t just there for flavor; they create a wonderfully creamy texture in the gravy. Roasting them beforehand really brings out their natural sweetness.

Oil Choice – Traditional vs. Modern: Traditionally, mustard oil was used for this type of curry, especially in North India. It gives a really pungent flavor. However, vegetable oil works perfectly well and is more accessible.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, marinate the mutton. In a bowl, combine the mutton with salt, red chili powder, turmeric powder, and ginger garlic paste. Give it a good mix and let it sit for about 15 minutes. This helps tenderize the meat and infuse it with flavor.
2. While the mutton marinates, boil the diced potatoes in salted water until they’re tender but still hold their shape. Drain them and set aside.
3. Now, let’s work on the nut-onion paste. Dry roast the desiccated coconut, cashews, almonds, and charoli seeds separately until lightly golden. Be careful not to burn them! Once cooled, blend them with the sliced onions and a little water into a smooth, creamy paste.
4. Heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, cardamoms, cloves, and slit green chilies. Sauté for about a minute until fragrant.
5. Add the marinated mutton to the pressure cooker and cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes.
6. Pour in the nut-onion paste and cook for another 5 minutes on low heat, stirring occasionally. This is where the magic happens!
7. Stir in the beaten yogurt, roasted coriander seeds powder, garam masala powder, and black pepper powder. Cook for another 5 minutes, making sure the yogurt doesn’t curdle.
8. Add 2-3 cups of water (depending on how much gravy you like) and close the pressure cooker. Cook for 4-5 whistles, or until the mutton is beautifully tender.
9. Once the pressure has released, open the cooker and add the boiled potatoes, chopped mint leaves, and chopped coriander leaves. Simmer for about 5 minutes to let the flavors meld together.
10. Finish with a squeeze of lemon juice. And that’s it! Your delicious mutton curry is ready to serve.

Expert Tips

• Don’t skip the marinating step! It really makes a difference in the tenderness of the mutton.
• Roasting the nuts is key to getting that rich, nutty flavor.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Mutton Curry Adaptation: Substitute the mutton with jackfruit or soy chunks. Use plant-based yogurt and ensure all other ingredients are vegan-friendly.

Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.

Spice Level Adjustment: If you like it hot, add more green chilies or a pinch of cayenne pepper. If you prefer milder flavors, reduce the amount of red chili powder.

Festival Adaptations (Eid, Diwali): This curry is often made during festive occasions. For Eid, it’s served with fragrant biryani. During Diwali, it’s a comforting dish enjoyed with roti or naan.

Serving Suggestions

Serve this mutton curry hot with steamed rice, fluffy naan, or warm roti. A side of raita (yogurt dip) and a simple salad complements it perfectly.

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 flavors have had time to develop! You can also freeze it for up to a month.

FAQs

What cut of mutton is best for curry? Shoulder or leg cuts are ideal as they become tender with slow cooking.

Can I use coconut milk instead of desiccated coconut? Yes, you can! Use about 1/2 cup of coconut milk instead of the desiccated coconut. It will give a slightly different flavor, but still delicious.

How do I adjust the spice level of this curry? Adjust the amount of red chili powder and green chilies to your liking.

Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavors will deepen even more.

What is the best way to serve this mutton curry? With rice, naan, or roti! And a side of raita is always a good idea.

How can I tell when the mutton is tender in the pressure cooker? The mutton should be easily pierced with a fork. If it’s still tough, cook for another whistle.

What are charoli seeds and can I substitute them? Charoli seeds add a unique nutty flavor. If you can’t find them, you can substitute with a few more cashews or almonds.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!