Tuesday, 9 October 2012


I am very popular in my family for this mutton curry. My family likes this particular gravy very much when I prepare it. This curry is a great blend of spices with ground fresh coconut which goes in the mutton.  Potatoes are also added generally to increase the volume and taste.Typical South Indian  traditional mutton gravy is served with rice and raita. Can also be served with chapati, naan, breads. Every Easter we eat this mutton gravy with baked bread after returning from the Easter vigil. Let's jump into the recipe....

Mutton curry


Cooked mutton cubes- 500 gms

Water- 2 1/2 cups

Onion- 2 large(finely chopped)

Tomatoes- 2(finely chopped)

Cooked potato cubes- 2 cups

Ginger- garlic paste- 1 tbspn

Thick coconut paste- 1 cup

Oil- 1 tbspn

Chopped cilantro/ coriander leaves- 1 tbspn

Salt to taste


Turmeric powder- 1 tspn

Chilly powder- 2 tspns

Garam masala- 2 tspns

Cloves- 8

Cardamom- 6

Fennel seeds- 1 tspn

Cinnamon sticks- few

Coriander/ curry powder- 2 tbspn



1. Pressure cook the mutton cubes until soft with the water . Once cooked keep the cooked mutton and the broth separately.

2. Heat the sauce pan and add the oil. Start adding the spices one by one. First add the fennel seeds, cloves, cardamom and cinnamon. Later add the ginger- garlic paste followed by the onion. When the onion turns brown, add the tomatoes.

3. When the tomatoes are soft add the mutton cubes followed by garam masala, turmeric powder, chilly powder and coriander powder.

4. Mix all the ingredients uniformly and then add the cooked potatoes and salt. 

5. Add the coconut paste, broth at the end and allow the curry to boil for 4 to 5 minutes.

6. Garnish with cilantro leaves and serve with rice and raita.

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