Mild and Flavorful Kerala Style Mutton Curry
This Mild and Flavorful Kerala Style Mutton Curry offers a delightful combination of spices without overwhelming heat, making it accessible to those who prefer a gentler spice level. Marinated overnight for deeper flavors, the succulent mutton is cooked to perfection with an array of aromatic spices and veggies. This curry is a fantastic introduction to Kerala's rich culinary tradition, perfect for serving with rice or chapati.
4
Servings
N/A
Calories
21
Ingredients
Ingredients
mutton (lamb)
1/2 kg (marinated)
water
1/2 cup
bay leaf
1
yogurt (curd)
1/2 cup
chili powder
1/2 tablespoon
coriander powder
1 1/2 teaspoons
turmeric powder
1 teaspoon
black pepper
1 teaspoon
cardamom powder
5 cloves
cloves
3-4
garlic
8 cloves (minced)
red onions
2 medium (sliced)
tomatoes
2 (chopped)
bell peppers
2, red or green (sliced)
potatoes
2 medium (peeled and quartered)
ginger
2.5 cm (minced)
sunflower oil
4 tablespoons
garam masala
1 teaspoon
fresh coriander
to garnish
curry leaves
as needed
chilies
2 (slit)
Instructions
1
In a mixing bowl, combine the yogurt, chili powder, coriander powder, turmeric powder, black pepper, and cardamom powder to create the marinade.
2
Add the mutton pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for a minimum of 1-2 hours, ideally overnight, to allow flavors to develop.
3
Once marinated, transfer the mutton and yogurt mix into a pressure cooker or pot. Add a bay leaf and water (1/4 cup for pressure cooker, 1/2 cup for a regular pot). Cook for 15 minutes in a pressure cooker or about 40 minutes in a pot, ensuring the liquid just covers the meat.
4
While the mutton cooks, slice the bell peppers lengthwise. Heat sunflower oil in a pan, add the bell peppers, and fry until slightly charred and tender. Remove and set them aside.
5
Peel and quarter the potatoes, then microwave them until they're half-cooked. Using the same oil from the bell peppers, fry the potatoes until golden. Strain them and set aside.
6
Slice the red onions finely. In the remaining oil, sauté the onions over medium heat until they become transparent and soft.
7
Add garam masala to the onions and fry for 30 seconds. Incorporate the ginger-garlic paste by finely mincing ginger and garlic garlic cloves, then fry for another minute.
8
Chop tomatoes and slit the chilies (removing seeds for a milder curry) before adding to the pot. Stir well, cover with a lid, and cook over medium heat for about 10 minutes until the tomatoes break down into a sauce.
9
Gently mix in the sautéed bell peppers, fried potatoes, cooked mutton with its liquid, and curry leaves. Simmer on medium-low heat for around 40 minutes. Ensure the meat is cooked yet remains firm.
10
Season with salt to taste. Finish with a garnish of fresh coriander or parsley just before serving.
11
Serve hot with rice or chapati for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kerala Style Mutton Curry?
It is a mild and aromatic lamb dish cooked with yogurt, spices, potatoes, and bell peppers, originating from the culinary traditions of Kerala.
How long should the mutton be marinated?
The mutton should be marinated for a minimum of 1-2 hours, but for the best flavor, it is recommended to leave it overnight.
Can I use lamb instead of mutton for this recipe?
Yes, mutton or lamb can be used interchangeably in this recipe.
What ingredients are used in the marinade?
The marinade consists of yogurt, chili powder, coriander powder, turmeric powder, black pepper, and cardamom powder.
How much water is needed for pressure cooking the mutton?
Use 1/4 cup of water if you are using a pressure cooker.
How much water is needed if cooking the mutton in a regular pot?
Use 1/2 cup of water if you are cooking the mutton in a standard pot.
How long does it take to cook the mutton in a pressure cooker?
The mutton takes about 15 minutes to cook in a pressure cooker.
How long does it take to cook the mutton in a regular pot?
It takes approximately 40 minutes for the mutton to cook in a regular pot.
How should the bell peppers be prepared?
Slice the bell peppers lengthwise and fry them in sunflower oil until they are slightly charred and tender.
What is the best way to prepare potatoes for this curry?
Peel and quarter the potatoes, microwave them until half-cooked, and then fry them in oil until golden.
What type of onions are recommended?
Finely sliced red onions are recommended for this recipe.
How do I prepare the ginger and garlic?
Both the ginger and garlic cloves should be finely minced into a paste before frying.
When should I add the garam masala?
Add the garam masala to the sautéed onions and fry for about 30 seconds before adding other ingredients.
How can I make this mutton curry milder?
You can make it milder by removing the seeds from the slit chilies before adding them to the pot.
How long should the tomatoes be cooked?
Cook the chopped tomatoes for about 10 minutes until they break down into a sauce.
What is the total simmering time for the combined curry?
The final simmer takes around 40 minutes on medium-low heat.
What should the final texture of the meat be?
The meat should be fully cooked and succulent yet remain firm.
What oil is best for frying the vegetables?
Sunflower oil is used for frying the bell peppers, potatoes, and onions.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the suggested garnishes?
Garnish the dish with fresh coriander or parsley just before serving.
What can I serve with this Kerala mutton curry?
It is best served hot with rice or chapati.
Can I use different colored bell peppers?
Yes, you can use either red or green bell peppers for this recipe.
What spices are included in the marinade powder?
The powder mix includes chili, coriander, turmeric, black pepper, and cardamom.
When do I add the curry leaves?
Add the curry leaves during the final simmering stage along with the meat and vegetables.
Why are the potatoes microwaved first?
Microwaving helps them reach a half-cooked state so they can be quickly fried to a golden finish.
Is this a spicy curry?
No, this is a mild and flavorful version designed for those who prefer less heat.
How many cloves are used in the recipe?
The recipe calls for 3-4 cloves.
Should the chilies be chopped?
No, the chilies should be slit lengthwise rather than chopped.
Do I need to add salt at the beginning?
Salt should be added to taste toward the end of the cooking process.
What happens to the marinade liquid?
The mutton is cooked directly with its yogurt marinade and some water, which becomes part of the final sauce.