Coorgi Mutton Curry
Bone-in goat curry with kachampuli — mutton cooked in a coconut-spice gravy soured with kachampuli vinegar at the end. The preparation is less peppery than pandi curry but shares the same foundational Kodava spice profile of coriander, black pepper, and the signature sharp sourness of Gamboge vinegar.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 50 min
Total: 70 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 2 tablespoons | coconut oil |
| 1 large | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 3 medium | tomatoes, chopped |
| 2 teaspoons | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | black pepper powder |
| 1 teaspoon | garam masala |
| 1 cup | water |
| 2 tablespoons | vinegar |
| 1 handful | coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 Heat coconut oil in a heavy-bottomed pan over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and sauté for another 2 minutes.
- 4 Add the chopped tomatoes and cook until they turn soft and mushy.
- 5 Mix in the coriander powder, cumin powder, red chili powder, turmeric powder, and black pepper powder, and cook for 3-4 minutes.
- 6 Add the mutton pieces and sauté until they are well coated with the spices.
- 7 Pour in the water and vinegar, adding salt to taste, and stir well.
- 8 Cover the pan and let it simmer on low heat for about 30-40 minutes or until the mutton is tender and cooked through.
- 9 Stir in the garam masala and cook for another 5 minutes.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For an authentic flavor, use freshly ground spices and adjust the spice level according to your preference.