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Mutton & Potato Curry

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Ingredients

Adjust Servings:

	For Marination
	500g mutton, cut into pieces
	½ tsp turmeric powder
	1 tsp red chili powder
	1 tbsp yogurt
	Salt to taste
	For the Curry
	2 medium potatoes, peeled & cubed
	2 onions, finely sliced
	2 tomatoes, chopped
	1 tbsp ginger-garlic paste
	2 green chilies, slit
	1 sprig curry leaves
	1 tsp mustard seeds
	1-inch cinnamon stick
	3 cloves
	3 cardamom pods
	1 tsp fennel seeds
	1 tbsp coriander powder
	1 tsp garam masala
	1 tsp black pepper powder
	1 tsp red chili powder (adjust to taste)
	½ tsp turmeric powder
	1 cup thick coconut milk
	1 cup thin coconut milk or water
	2 tbsp coconut oil
	Salt to taste

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Mutton & Potato Curry

Name: Mutton & Potato Curry
Yield: 5 Servings
Cuisine: Indian
Ingredients: mutton, cut into pieces: 500g; turmeric powder: ½ tsp; red chili powder: 1 tsp; yogurt: 1 tbsp; Salt to taste; potatoes, peeled & cubed: 2 medium; onions, finely sliced: 2; tomatoes, chopped: 2; ginger-garlic paste: 1 tbsp; green chilies, slit: 2; curry leaves: 1 sprig; mustard seeds: 1 tsp; cinnamon stick: 1-inch; cloves: 3; cardamom pods: 3; fennel seeds: 1 tsp; coriander powder: 1 tbsp; garam masala: 1 tsp; black pepper powder: 1 tsp; red chili powder (adjust to taste): 1 tsp; turmeric powder: ½ tsp; thick coconut milk: 1 cup; thin coconut milk or water: 1 cup; coconut oil: 2 tbsp; Salt to taste

A flavorful blend of spices and mutton

Features:

Cuisine:

Indian

A rich and flavorful Kerala-Style Mutton and Potato Curry, slow-cooked with aromatic spices, tender mutton, and creamy coconut milk. Perfectly pairs with rice, appam, or parotta for a comforting meal.

1 hour 15 minutes (if using a pressure cooker) or 1 hour 30 minutes (if cooking in a pan)
Serves 5
Medium

Ingredients

For Marination
500g mutton, cut into pieces
½ tsp turmeric powder
1 tsp red chili powder
1 tbsp yogurt
Salt to taste
For the Curry
2 medium potatoes, peeled & cubed
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
1 sprig curry leaves
1 tsp mustard seeds
1-inch cinnamon stick
3 cloves
3 cardamom pods
1 tsp fennel seeds
1 tbsp coriander powder
1 tsp garam masala
1 tsp black pepper powder
1 tsp red chili powder (adjust to taste)
½ tsp turmeric powder
1 cup thick coconut milk
1 cup thin coconut milk or water
2 tbsp coconut oil
Salt to taste

Directions

Indulge in the authentic taste of Kerala-Style Mutton and Potato Curry, a traditional South Indian dish that combines tender mutton pieces with soft, flavorful potatoes in a rich, spiced coconut-based gravy. This dish is infused with the warmth of curry leaves, black pepper, and garam masala, creating a perfect balance of heat and aroma. The slow-cooked mutton absorbs the deep flavors of the spices, while the addition of thick coconut milk gives the curry a luscious, creamy texture. Whether paired with fluffy appam, crispy parotta, or simple steamed rice, this Kerala-style curry is a must-try for lovers of South Indian cuisine.

Here’s an approximate breakdown of the nutrition for Kerala-Style Mutton and Potato Curry per serving (based on a serving size of 5):

Nutrition	Amount per Serving
Calories	350–400 kcal
Protein	25–30g
Carbohydrates	15–20g
Fat	25–30g
Saturated Fat	10–12g
Fiber	3–5g
Sugar	5–6g
Sodium	300–400mg
Cholesterol	50–70mg

Note: These values are approximate and can vary depending on the specific quantities of ingredients used and serving sizes. For more precise nutrition information, you may want to use a nutrition calculator or adjust based on your specific ingredients.

Share It: Let's Cook Together!

Steps

1 Done	Marinate the Mutton 1. In a bowl, mix mutton with turmeric powder, chili powder, yogurt, and salt. 2. Let it marinate for at least 30 minutes (or overnight for better flavor).
2 Done	Cook the Mutton 1. Heat 1 tbsp coconut oil in a pressure cooker or heavy-bottomed pan. 2. Add marinated mutton and sauté for a few minutes until lightly browned. 3. Add 1 cup thin coconut milk or water, cover, and cook until the mutton is tender (3-4 whistles in a pressure cooker or 45 minutes in a pan).
3 Done	Prepare the Curry 1. Heat 1 tbsp coconut oil in another pan. 2. Add mustard seeds, let them splutter. 3. Add cinnamon, cloves, cardamom, fennel seeds, and curry leaves. Sauté for a few seconds. 4. Add sliced onions and green chilies. Fry until golden brown. 5. Add ginger-garlic paste and sauté until raw smell disappears. 6. Stir in chopped tomatoes and cook until soft. 7. Add coriander powder, garam masala, black pepper powder, red chili powder, and turmeric. Fry for a minute.
4 Done	Combine and Simmer 1. Add the cooked mutton along with its stock. Mix well. 2. Add the cubed potatoes and let them cook until soft. 3. Pour in thick coconut milk, stir, and simmer for 5 minutes. 4. Adjust salt and consistency if needed.
5 Done	Serve Garnish with fresh curry leaves and serve hot with rice, appam, parotta, or chapati. 😊

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.