Mutton Curry Recipe- Tamarind & Coconut Milk Indian Style

Last Updated on 4 months by Neha Deshmukh

Mutton Curry Recipe: Tamarind & Coconut Milk Indian Style

Hey everyone! If you’re anything like me, a good mutton curry is ultimate comfort food. This particular recipe is special – it’s a beautiful blend of tangy tamarind, creamy coconut milk, and warming spices. I first made this when I was craving something my grandmother used to make, and after a few tweaks, it’s become a family favourite. It’s a little bit of effort, but trust me, the flavour is so worth it.

Why You’ll Love This Recipe

This isn’t your average mutton curry. The tamarind adds a lovely sourness that cuts through the richness of the coconut milk and mutton. It’s a flavour profile that’s incredibly satisfying and complex. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian dish! It serves 5 and takes about 45 minutes to cook, with 15 minutes of prep. It’s a medium difficulty recipe, but don’t let that scare you – I’ll walk you through every step.

Ingredients

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

• 1 kg mutton, bone-in (about 2.2 lbs)
• 1 cup water (240ml) – plus extra for soaking tamarind
• 1 teaspoon turmeric powder (5g)
• ½ teaspoon salt (2.5g) – plus extra to taste
• 3 tablespoons vegetable oil (45ml)
• 4 dried red chillies
• 3 cardamom pods
• 4 cloves
• 1 star anise
• 2 onions, sliced
• 2 tablespoons ginger garlic paste (30ml)
• 3 tomatoes, chopped
• ¼ teaspoon turmeric powder (1.25g)
• 2 teaspoons black pepper powder (10g)
• 1.5 teaspoons Kashmiri red chilli powder (7.5g)
• 1 teaspoon cumin powder (5g)
• 2 teaspoons coriander powder (10g)
• 3 potatoes, peeled and quartered
• 1 marble-sized tamarind (about 20g)
• 1 teaspoon sugar (5g)
• 1 cup coconut milk (240ml)
• 2 tablespoons chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour:

• Tamarind: This is what gives the curry its signature tang! You can find it in most Indian grocery stores. Using a marble-sized ball is a good starting point, but adjust to your taste.
• Kashmiri Red Chilli Powder: Don’t skip this! It adds a beautiful colour and a mild heat. It’s different from regular chilli powder, so it’s worth seeking out.
• Coconut Milk: Full-fat coconut milk is best for richness. You can use canned coconut milk – just shake the can well before opening.
• Regional Variations: Spice levels vary hugely across India! Some regions prefer a hotter curry, while others are milder. Feel free to adjust the chilli powder to your liking. In South India, you might find curry leaves added for extra fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of hot water for 20 minutes. This softens it up so you can easily extract the pulp. Once soaked, squish it with your hands to release the pulp, then strain it, discarding the solids. Set the tamarind pulp aside.
2. Now, let’s get the mutton going. In a pressure cooker, combine the mutton with 1 cup of water, 1 teaspoon of turmeric powder, and ½ teaspoon of salt. Pressure cook for 20 minutes, or until the mutton is about 80% cooked. Set aside.
3. Heat the vegetable oil in a large, heavy-bottomed pan or pot. Add the dried red chillies, cardamom pods, cloves, and star anise. Sauté for a minute or two until they become fragrant – this is where the magic starts!
4. Add the sliced onions and cook until they’re soft and golden brown. This takes patience, but it’s worth it for the flavour.
5. Stir in the ginger-garlic paste and sauté for another 2 minutes until you can really smell the aroma. Then, add the chopped tomatoes and 1 teaspoon of salt. Cook until the tomatoes are completely mushy.
6. Time for the spice blend! Add the ¼ teaspoon of turmeric powder, 2 teaspoons of black pepper powder, 1.5 teaspoons of Kashmiri red chilli powder, 1 teaspoon of cumin powder, and 2 teaspoons of coriander powder. Cook for just a minute or two, stirring constantly, to toast the spices.
7. Add the quartered potatoes and 1 cup of water. Cover the pan and cook until the potatoes are tender – about 15 minutes.
8. Now, for the final flourish! Mix the tamarind pulp and 1 teaspoon of sugar into the curry. Pour in the coconut milk and the cooked mutton with its stock.
9. Simmer for 10 minutes, allowing all the flavours to meld together beautifully.
10. Garnish with chopped coriander leaves and a sprinkle of the remaining black pepper powder.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions – cook them in batches if necessary.
• If you don’t have a pressure cooker, you can slow-cook the mutton until tender. It will take longer, but the results will be just as delicious.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Substitute the mutton with jackfruit or mushrooms. Use vegetable broth instead of mutton stock.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri red chilli powder to 1 teaspoon.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ teaspoon of Kashmiri red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam (Kerala) and Eid (across India) as a special treat.

Serving Suggestions

Serve this mutton curry hot with warm bread like naan or roti, or fluffy steamed rice. A side of raita (yogurt dip) can help cool things down if you’ve made it a bit spicy!

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 have more time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of mutton is best for curry?

Bone-in mutton shoulder or leg is ideal. The bone adds flavour, and these cuts become beautifully tender during slow cooking.

Can I use a slow cooker for this mutton curry?

Absolutely! After step 6, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the mutton is very tender.

How can I adjust the sourness of the curry?

Add more or less tamarind pulp to suit your taste. A squeeze of lemon juice can also brighten the flavour.

What is the best rice to serve with this mutton curry?

Basmati rice is a classic choice. Its long grains and delicate flavour complement the curry perfectly.

Can I make this curry ahead of time?

Yes! You can make it a day or two in advance. The flavours will meld together even more beautifully. Just reheat gently before serving.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!