Mutton Curry (Kerala Style)

Kerala Style mutton curry is a very tasty and spicy dish. We can cook mutton in different ways. Here I am attempting to prepare Mutton Curry in “thani naadan style” (typical Kerala style) because I have prepare this recipe with our Kerala coconut oil and our own treasure of spices. Back home, in my childhood my mom used to prepare this Mutton curry in our palli perunaal (church feast days) eves or Christmas and Easter eves and it is served with Idiyappam or thick rice pan cakes. That time the whole house would be filled with a special smell of meat and spices aroma which increased our festive mood. Those days were filled with excitement to wear new clothes to church with my sisters and neighbour friends. We used to compare who is more beautiful with their new festive clothes 😉 🙂 oh god, those memories still make my taste buds tingle and give me an excitement and positive energy…hmmmmm… again nostalgia 🙁 sorry guys our mutton is waiting 🙂 I give the recipe soon otherwise I will go on and on and on 😉 :-). In this recipe I have used homemade meat masala powder . It masks mutton’s strong smell and it gives to the curry a special taste and aroma. Here is the awesome Kerala Mutton Curry recipe. Try the traditional way and enjoy 🙂

028 (640x480)

Recipe Type Side Dish/ Spicy
Cooking and Preparation Time 30 to 45 Minutes
Serve to 5 to 6

Ingredients For Mutton Curry

Ingredient Quantity Notes
Fresh Mutton (bone less) 1 Kg Cubed into small medium size
Shallots (small Onion) 500 gram Diced
Green Chilly 3 to 4 split lengthwise
Ginger 150 gram Crushed
Garlic 100 gram crushed
Curry leaves Few
Coconut Oil 2 Tablespoon Adjust as per your taste
Cardamom 2 numbers
Cinnamon stick 1 inch piece
Fennel Seeds A pinch
Cloves 2 or 3 numbers
Star Anise 2 numbers
Tomato 1 medium size Diced
Red Chilly Powder 2 1/2 Teaspoon Adjust as per your taste
Coriander Powder 5 Teaspoon
Black Pepper Powder 2 Teaspoon
Turmeric Powder 1 Teaspoon
Homemade Meat masala Powder 4 Teaspoon
Salt As per Your Taste
Coriander leaf For garnishing

Method For Mutton Curry

Naadan Mutton Curry Method (640x480)

• Marinate cleaned mutton pieces with 2 teaspoon pepper powder, 2 teaspoon homemade meat masala powder, some crushed ginger garlic paste and 1 teaspoon turmeric powder. Refrigerate 30 to 45 minutes.
• Heat oil in a pressure cooker. Add cinnamon, cardamom, cloves, fennel seeds and star anise.
• Add diced small onions, green chilly and some curry leaves. Stir well.
• When onion turns golden brown; add remaining crushed ginger and garlic. Stir continuously.
• When fried well add red chilly powder, coriander powder and 1 teaspoon homemade meat masala powder. Roast well.
• Add tomato pieces. Stir until soft.
• Place marinated mutton pieces, mix and sauté 3 to 5 minutes.
• Add water (not much because the mutton contains plenty of water. It will be release during the cooking process) and salt as per your taste.
• Cover and cook in low/medium heat until the pressure cooker whistles once or twice. (Don’t overcook mutton. It will become too soft and tasteless)
• Turn off the heat and allow the pressure to release.
• When the pressure released, uncover the cooker and turn on the fire in a medium heat and boil the curry until the gravy thicken. Turn off the heat.
• Sprinkle remaining meat masala powder (1 teaspoon) in it, mix well. Taste the mutton curry and add salt if required.
• Garnish mutton curry with chopped coriander leaves.
• Serve hot or cold with Appam, Idiyappam, Puttu,Pratha, Pathiri, Chapathi,Rice etc. Enjoy 🙂

031 (640x405)


  1. Andrew George says

    Hi Rani a very good post (it makes me very hungry) and the picture is out of this world well done. A fantastic… photo. Keep on blogging and all the very best.


  2. RAJESH RK NAIR says

    കൊതിയൂറും വിഭവം………….suitable with breakfast, Lunch and Dinner………ഇത് കലക്കി റാണി……..

    • Rani Vijoo says

      Thanks Linsy for your great comment and support. Yes! I am impressed with your space and my presence always with you 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *