Nadan Mutton Curry

Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin
Print Recipe

Ingredients

  • 1/2 kg Mutton
  • 2 medium Onion
  • 1 tbsp each Crushed ginger & garlic
  • 1 tbsp Chilli powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam Masala
  • Curry leaves
  • 1 cup Medium Coconut Milk
  • 1 cup Thick Coconut milk
  • Coconut oil
  • 4 Small / Pearl onion
  • Salt

For Masala

  • 1/2 - 1 cup Grated coconut
  • 1 tsp Black pepper
  • 1 tsp Coriander seeds
  • 4 Cardamom
  • 4 Cloves
  • 1 medium stick Cinnamon
  • 2 Red chilli

Instructions

  • Heat oil in a pan & add all the ingredients listed from coconut - red chilli (listed under for masala). When the coconut becomes golden brown remove from fire. Let it cool completely.Grind the cooled coconut mixture, without water & keep aside.
  • Heat oil in a pressure cooker. Saute onion, ginger & garlic. When onion becomes soft add all masala powders & stir for 5 minutes. Add curry leaves. Add medium thick coconut milk.
  • When it starts boiling add mutton pieces. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles. Keep the cooker closed for another 10-15 mins, till the pressure drops.
  • Open the cooker and mix well. Check the doneness of the mutton, if required, pressure cook again. Add 2-3 tbsp hot water to the ground coconut mixture and add this to the cooked mutton. Mix well.
  • Add thick coconut milk & keep for 5 -7 mins. Switch off the gas.
  • Heat oil in a small pan & crackle mustard seeds. Add small onion & curry leaves. When onion becomes brown pour it over mutton curry.
  • Serve hot with Pathiri, chappathi or rice.

Notes

The cooking time of mutton depends on the type of mutton you use. The curry keeps well in the fridge for 2-3 days.