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 🙂

Ingredients For Mutton Curry

Method For Mutton Curry

• 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 🙂

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