Malabar Mutton Curry
Bone-in mutton slow-cooked in coconut oil with a freshly ground Malabar spice paste — heavy with whole black pepper, fennel, and coriander — finished with thick coconut milk. The distinct fennel-forward flavour profile sets it apart from central-Kerala mutton preparations, making it the curry of choice with pathiri and neychoru.
Cuisines
Kerala
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 2 tablespoons | coconut oil |
| 1 | large onion, finely sliced |
| 2 teaspoons | ginger-garlic paste |
| 2 | green chilies, slit |
| 1 | large tomato, chopped |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 cup | coconut milk |
| 1 | cinnamon stick |
| 3 | cloves |
| 3 | cardamom pods |
| 1 sprig | curry leaves |
| Salt | to taste |
| Water | as needed |
Instructions
- 1 Heat coconut oil in a heavy-bottomed pan over medium heat.
- 2 Add cinnamon, cloves, and cardamom, and sauté for a few seconds until fragrant.
- 3 Add sliced onions and curry leaves, and sauté until the onions turn golden brown.
- 4 Stir in ginger-garlic paste and green chilies, and sauté for another minute.
- 5 Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil separates.
- 6 Add the mutton pieces and mix well to coat with the spice mixture.
- 7 Pour in enough water to cover the mutton, cover the pan, and let it simmer on low heat until the mutton is tender.
- 8 Once the mutton is cooked, add coconut milk and garam masala. Stir well and let it simmer for another 5-10 minutes.
- 9 Adjust the seasoning if needed and remove from heat.
Tips
For a richer flavor, you can add a teaspoon of roasted fennel powder at the end.