Oct 12, 2012

Kerala Style Mutton (Lamb) Curry (with coconut milk)

Kerala Style Mutton (lamb) curry (with coconut milk)

A delicious lamb curry, goes well with pulao / ghee rice / rotis / appam / idiyappam (string hoppers) / brown bread / whole wheat bread / …

Serves: 4


For the mutton (lamb):

500 g mutton (lamb), cut into medium size pieces

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon vinegar

Wash and clean mutton pieces well. Drain out water completely. In a bowl, marinate mutton pieces with salt, turmeric powder, red chilli powder and vinegar. Cover and keep aside for half an hour.

Other ingredients

1 tablespoon oil

2 cardamom

3 cloves

2 cinnamon sticks

1 bay leaf

1 onion (1 big size or 2 small size), finely sliced

½ teaspoon red chilli powder

1 ½ teaspoon coriander powder

¼  teaspoon turmeric powder

10 nos curry leaves

2 tablespoon ginger – garlic paste

Marinated mutton pieces

½ teaspoon salt (or to taste)

½ cup / 100 ml / 4 oz water

75 ml medium thick coconut milk (less than 1/2 cup / 100 ml / 4 oz - Indian standard measuring cup)


Dilute red chilli powder, turmeric powder and coriander in 2 tablespoon water and keep aside (spice mix).

Heat oil in a pan / kadai. Add whole spices (cardamom, cinnamon, cloves and bay leaf) and fry on a low heat until fragrant.

Add sliced onion and fry on a medium to low heat until golden color.

Add diluted spice mix and stir well on a low heat for 2 – 3 minutes until the raw smell goes and  water dries up / well combined with onions.

Add curry leaves and stir well.

Add ginger – garlic paste and stir well on a low heat until the raw smell goes and well blended with all the ingredients.

Add marinated mutton pieces, salt to taste and ½ cup / 100 ml water (just to cover lamb pieces). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 20 – 25 minutes / until half done (it will take 45 minutes to 1 hour to fully cook lamb pieces in India).

At this stage (half done / 20 – 25 minutes), add medium thick coconut milk - homemade or instant coconut milk (75 ml). Cover again and cook on a low to medium heat (do not cook on high heat) for another 25 – 30 minutes until done / lamb pieces well cooked / gravy thickens / fragrant. Serve with pulao / ghee rice / appamPlease remove whole spices (cinnamon, clove, cardamom and bay leaf) when serving to kids and senior citizen.

1 comment:

Alia said...

Thanx for sharing the recipe! I'm sooo gonna try this!
I'll also share this on twitter @alia_dalwai(By sharing a link here, of course!)