Non-Vegetarian, Recipes

Mutton Kerala

Mutton Keralamutton-roast5


  • 2 lb Mutton, bite sized pieces
  • 1 Big onion, chopped
  • 2 Tomatoes, chopped
  • 1 tbsp Ginger, minced
  • 2 cloves Garlic, minced
  • 4 Green Chilies, cut into halves
  • ¾ tsp Chili powder
  • ½ tsp Turmeric powder
  • ½ tsp Coriander powder
  • ½ Meat Masala
  • To taste Salt
  • ¾ tsp Mustard seeds
  • 3 sprigs Curry leaves
  • ¾ cup Thin Coconut slices
  • For cooking Coconut oil

For marinating mutton

  • 1 tsp Chili powder
  • ¾ tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Meat masala
  • 5 tsp Ginger garlic paste
  • To taste Salt

For ground roasted spices

  • 2 Cinnamon sticks 2.5” long
  • 7-8 Cloves
  • 4-5 Cardamom
  • 1 Star Anise
  • ½ Nutmeg
  • 5 tbsp Fennel seeds


  • Dry roast the spices at medium heat until the color slightly changes and you get the aroma of roasted spices. Cool and grind to a fine powder.
  • Marinate mutton with the roasted spices and all other ingredients mentioned above under marinade. Keep aside for at least 30 minutes.
  • Cook mutton in a pressure cooker adding little water. Keep aside.
  • Add some oil in a pan and roast the coconut slices until the raw smell goes. Keep aside. Add oil in a pan and splutter mustard seeds. Then add freshly torn curry leaves and sauté till it turns crisp and give out aroma.
  • Add chopped onions/sliced shallots along with green chilies and sauté till onions turn brown. Add ginger garlic paste and sauté till the raw smell goes.
  • Add chopped tomatoes and cook till it turns mushy.
  • Add chili powder, turmeric powder, coriander powder, meat masala, salt and mix everything together and sauté till raw smell of spices go.
  • Add cooked mutton along with water obtained from pressure cooking along with coconut slices.
  • Mix everything well. Increase heat to high and sauté till the water evaporates and dish turns dry. Keep stirring.
  • When the mutton turns dry and dark brown, remove from heat. Serve hot with rice and ghee.


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