Kerala style mutton curry (Naadan Mutton/Lamb/Goat Curry)
This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God's own country has to offer - great spices, coconut milk, and the signature coconut oil.
Servings: 4 servings
Ingredients
- 500 grams mutton or lamb (small/medium pieces)
- 4 - 5 shallots
- 3 onions medium
- 1 inch ginger
- 5 cloves garlic
- 3 green chillies
- 2 sprigs curry leaves
- 2 dry kashmiri chillies
- 1/2 teaspoon mustard
- 2 teaspoons coriander powder
- 1 1/2 teaspoons chilli powder
- 1/4 teaspoon turmeric powder
- 1 cup thick coconut milk (first extract)
- 1 cup thin coconut milk (second extract)
- to taste salt
- 3 1/2 tablespoons coconut oil
For garam masala
- 1 teaspoon black pepper
- 1 star anise
- 1 inch cinnamon
- 3 cardamom
- 4 cloves
Instructions
- Let's start by prepping the ingredients. Thinly slice onions and shallots. Slit the green chillies lengthwise. Crush or chop ginger and garlic.
- Wash and drain the mutton pieces. Add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 teaspoon coriander powder. Mix well, and let it sit for 15 minutes and absorb the flavours.
- Now add mustard seeds, and let them splutter.
- In a deep bottom pan/pot heat 3 1/2 tablespoons of coconut oil. Fry shallots till they start turning brown.
- Add curry leaves, dry chillies, and fry for another 10-15 seconds.
- Add ginger, garlic, green chillies, and onions.
- Continue frying while stirring occasionally. Fry till the onions are tender.
- Add the mutton pieces and salt, and mix well.
- Close the lid, and let it cook on a low flame for 45 minutes. Stir occasionally.
- We can freshly prepare coconut milk while the mutton is cooking. Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.
- After 45 minutes, check the mutton pieces, and cook for more time if required.
- Add 1 teaspoon coriander powder, 1/2 teaspoon chilli powder (you can add 1 full teaspoon of chilli power if you want the curry to be hot).
- Now add the second extract (thin coconut milk).
- Mix well, and reduce on a low flame.
- Cook and reduce till most of the gravy disappear. Add 1/2 teaspoon of garam masala (check out the cooking tips).
- Now add the first extract (thick coconut milk). Mix well, and cook for a few minutes on low flame. Do NOT boil it. Add more salt if required. Switch off as soon as the curry starts to boil.
- Serve hot with rice. Serving suggestion - Use Kerala boiled rice for an authentic combination.
Notes
Cooking Tips
- If you are using packaged coconut milk,
- For 1st extract (thick coconut milk) - 1/4 cup coconut milk + 1/4 cup water - total 1/2 cup
- For 2nd extract (thin coconut milk) - 1/4 cup coconut milk + 3/4 cup water - total 1 cup
- For garam masala - Coarsely grind black pepper (1 teaspoon), star anise (1), cinnamon (1 inch), cardamom (3), and cloves (4). Use only 1/2 teaspoon. You can store the remaining garam masala in a air tight container