Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mutton Curry

Mutton with fat and bone – ½ Kg
Ginger – 1 piece
Garlic – 6 pods
Shallots – 15 nos
Green chili slit to two pieces – 4 nos
Coriander powder – 4 tsp
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Pepper powder – ¼ tsp
Cinnamon – 2 sticks
Cloves – 5 nos
Cardamom – 3 nos
Khus khus – 1 tsp
Fennel seeds – 1 tsp
Biriyani leaf – 2 nos
Thick coconut milk – 1 cup
Salt – as required
Coconut oil – as required
Curry leaves – as required
Mustard seeds – ½ tsp
Tomatoes – 2 nos
Coriander leaves – as required
Method of Preparation
In a pan, add 3 tsp of oil. To this add chopped ginger, garlic, shallots (cut into 2). Sauté well. To this, add mutton pieces, salt, biriyani leaf and required amount of water and cook well. In another pan, roast dry powders (chili, coriander, turmeric, pepper), along with cardamom, cinnamon, cloves, fennel seeds and khus khus. Grind this mix well. Add this to the above curry. Cook till the gravy thickens. Add thick coconut milk and remove it from the flame before the gravy boils. In a pan, add oil and splutter mustard seeds. Add this to the curry. Garnish with coriander leaves. 


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