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South Indian Mutton Curry Recipe | A Crave For Weekend Special

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South Indian Mutton Curry Recipe | A Crave For Weekend Special

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Adjust Servings:
TABLE 1 (For making masala paste)
15 count Shallot onions
5 pods Garlic
½ tsp Fennel seeds
¼ tsp Cumin seeds
¼ tsp Peppercorns (as needed)
3 tbsp Shredded coconut
Homemade/Readymade masala/curry powder
2 tbsp Oil
1 tsp Salt
TABLE 2(Other ingredients)
1 lb/500 gms Mutton/Lamb
1 count Tomatoes, chopped
2 cups Water
¼ tsp Turmeric powder
½ tsp Mustard seeds
1 strand Curry leaves
1 tsp Oil
1 tsp Salt

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  • Lunch

A Succulent Dish

  • 55 mins
  • Serves 4
  • Medium


  • TABLE 1 (For making masala paste)

  • TABLE 2(Other ingredients)



What is it?

This south Indian mutton curry recipe is very unique and cultured very well for a long period of time, rolling from generations to generations from a small town called Cumbum TamilNadu, a valley and bordered to Kerala. I have tasted so many curries made of goat/lamb from different cuisine with its own level of uniqueness but what I’m talking about this recipe is unstoppable to eat. As you can see there are no special ingredients being used, this dish is good for breakfast with Idili, Dosa, for lunch and even for dinner.

As in general, turmeric powder is one of the main ingredients that every Indian kitchen will stock up. The purpose and use of turmeric is well known as one of compound curcumin has several health benefits. It is known for anti-inflammatory, anti-oxidant and anti-bacterial is used in cooking as well for cleaning meats. There’s another purpose it takes away the smell of raw meat to certain proportion.

South Indian Mutton Curry Recipe

What it tastes like?

A mild flavored of spices with infused taste of coconut and mutton.

As we roast the spices, it releases the aroma which is infused with mutton gravy prepared from special home made masala along with tender goat meat makes this south Indian mutton curry recipe makes it unique. Another secret ingredient that makes so tasty is, guess what? it is coconut. Can’t believe, try with and without coconut and see the difference. If you are the one who doesn’t like coconut or its flavor then better to skip it but it adds a good health benefits. This recipe is passed on to me from my grandma who does it with slit coconut. I make it with both variations one with slit and another with shredded coconut.

Using the recipe I tried making it with lamb and I can clearly say the flavor of lamb is intense when compared to goat. In Indian cuisine goat is majorly used while Afghani, Middle eastern and other cuisines use lamb a lot. There will be no big difference in taste except for lamb’s extra flavor. Simple way to boost up the extra flavor is by serving hot mutton curry with rice over banana leaf as it will release it aroma that will boost up to eat a lot.

South Indian Mutton Curry Recipe

Goes well with?

Rice, Idili, Dosa, Poori, Parota, Naan, Chapati

The texture of this south Indian mutton curry recipe is a semi-gravy kind which means it is a perfect combination for idili, dosa, poori for breakfast, warm rice for lunch and parota, naan, chapati for dinner. While having this dish during lunch for a full meal menu, start with mutton gravy, followed by rasam for digestion and yogurt for cooling effect. I generally do not cook other non vegetarian main dishes especially seafood as goat or lamb has its own distinct taste that can satisfy your desire. Mutton sukka (dry goat pepper roast), chettinad uppu kari, pepper chicken anything with spicy side dishes will suit well as this mutton curry is non spicy.

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Chop the mutton into medium size pieces and wash thoroughly with turmeric powder.


Heat oil in a pan, add fennel seeds, cumin seeds, peppercorns, garlic, shallot onions to it and saute until it turns golden brown. Let it cool completely.


For making masala paste, grind all the above ingredients along with shredded coconut and homemade masala/curry powder in a mixie blender. Grind it to make a fine and smooth paste. Set aside.


Using Instant pot, add a tsp of oil, chopped tomatoes to it. Saute till turns soft and mushy. Then add the cleaned, washed and chopped mutton pieces, ¼ tsp of turmeric powder and salt into it.


Cover with a lid and cook the mutton pieces with ground masala, a cup of water in a meat stew mode for upto 35 minutes. Once it is done, allow the pressure to settle on its own.


Meanwhile let’s prepare the seasoning with mustard seeds and curry leaves. Keep it aside.


Now open the lid and let it boil for 5 minutes on saute mode. Add the prepared seasoning to it and switch off the heat.


Serve hot with rice, roti, parota, idly, dosa etc.


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