Kerala Style Mutton Curry

Bibi Maizoon


A savory, coconut based curry from the south of India. Quite simple but very delicious. This is the first "curry" I ever made, which means it’s REALLY hard to mess up. This recipe also works well with lamb or water buffalo.


☆☆☆☆☆ 0 votes

20 Min
35 Min
Stove Top


  • ·
    1 kg goat/mutton, in 2-3 inch pieces, lean preferred
  • ·
    2 tbs oil
  • ·
    1 tbs ghee or coconut oil
  • ·
    3 onions, sliced finely (about 1 cup)
  • ·
    3 green chilis, chopped finely (remove seeds for less heat)
  • ·
    2 tomatoes, diced finely
  • ·
    1 can (400ml) coconut milk
  • ·
    1/3 cup fresh cilantro, chopped finely

  • ·
    1 tbs ginger paste
  • ·
    1 tbs garlic paste
  • ·
    2 tbs ground coriander/dhania
  • ·
    1 tsp garam masala
  • ·
    2 tsp kashmiri mirch (or 1 tsp paprika + 1 tsp cayenne)
  • ·
    1/2 tsp turmeric/haldi
  • ·
    1tbs lime juice
  • ·
    2 tsp salt

How to Make Kerala Style Mutton Curry


  1. Make a paste of the turmeric, coriander, garam masala, mirch, ginger paste, garlic paste, lime juice, salt, & 2 TBS water, set aside.
  2. Heat oil & ghee in pressure cooker, heavy bottomed skillet or kadhai until fragrant (about 5 minutes), fry onions until just starting to turn brown.
  3. Add tomatoes & green chilis to onions in pan, & fry for 5-7 minutes or until tomatoes are soft.
  4. 4) Stir in spice paste & fry for 3 minutes, be careful not to burn spices, you may add 2 TBS water to prevent this if mixture begins to stick or scorch.
  5. Stir in meat pieces, mix to coat well with spice/onion mixture. Fry for about 5 minutes.
  6. Add chopped cilantro leaves, coconut milk, and 1/3 C water. Stir well & bring to simmer. If using pressure cooker: seal & steam for 5-6 whistles for goat or buffalo, 3 whistles for lamb. (If cooking in skillet or kadhai simmer covered for 20-25 minutes until meat is to desired tenderness and oil separates from the sauce.) Salt to taste and serve.
  7. Helpful Hints:

    Making a paste of the powdered spices, ginger, and garlic with water and lime juice prevents scorching of the spices when added to hot oil.

    This dish is a good example of the traditional "layering" of flavors in Desi cooking-
    First the onions are browned a bit, then the tomatoes and green chilis are added and softened, then the spices are stirred in allowing them to mellow with the heat before adding the mutton. Finally the coconut and cilantro are stirred in. The flavors of all the various 'layers' are then melded together in the final cooking.

Printable Recipe Card

About Kerala Style Mutton Curry

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Indian
Other Tags: Healthy Heirloom

Show 1 Comment & Review

16 Recipes With Velveeta

16 Recipes With Velveeta

Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]

8 Ways to Enjoy Banana Pudding

8 Ways to Enjoy Banana Pudding

What’s banana pudding? A Southern favorite, it is made with layers of vanilla pudding, vanilla wafer cookies, and sliced bananas. Then it’s topped with whipped cream. Creamy and decadent, if you love bananas, you’ll love this dessert. And, we’ve found eight ways you can enjoy it.

25 Desserts Made With Boxed Pudding

25 Desserts Made With Boxed Pudding

Boxed pudding is tasty and convenient. But, want to know how you can make it better? Transform it into a pie, cake, frosting, and even fruit salad. Who knew so many treats could start with a box of pudding? If you’ve been organizing your pantry and realize how many boxes of pudding were hidden, used […]